Description
This Sweet Corn and Black Bean Quinoa Salad is a protein-packed vegetarian salad made with fluffy quinoa, sweet corn, creamy black beans, and a zesty lime dressing. Perfect for meal prep, cookouts, or wholesome lunches. Naturally gluten-free and full of fiber.
Ingredients
1 cup quinoa
1 ½ cups sweet corn (fresh or canned, drained)
1 can black beans (15 oz, drained and rinsed)
1 red bell pepper, diced
3 green onions, sliced
½ cup chopped cilantro
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Rinse quinoa thoroughly under cold water. Cook with 2 cups water until fluffy, about 15 minutes. Let cool slightly.
2. While quinoa cooks, prepare ingredients: dice bell pepper, slice green onions, chop cilantro, and drain beans and corn.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. In a large bowl, combine quinoa, corn, black beans, bell pepper, green onions, and cilantro. Pour dressing over and toss gently.
5. Chill salad for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Notes
This salad is even better the next day after chilling overnight.
If using fresh corn, cook it briefly and cut from the cob for best texture.
Add avocado or feta cheese for extra creaminess and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook (after boiling quinoa)
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8.2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg