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Handheld smartphone photo of Sweet Corn and Black Bean Quinoa Salad in a white ceramic bowl under natural daylight.

Sweet Corn and Black Bean Quinoa Salad: The Ultimate Zesty Recipe

A vibrant Sweet Corn and Black Bean Quinoa Salad featuring fluffy white quinoa, glossy black beans, and a zesty lime vinaigrette. Perfect for healthy meal prep and summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Lunch, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 cup (185g) white quinoa un-cooked, rinsed
  • 2 cups (475ml) water or vegetable broth
  • 1.5 cups (250g) black beans cooked, rinsed and drained
  • 1 cup (165g) sweet corn fresh, frozen, or canned
  • 1 large red bell pepper uniformly diced
  • 0.5 small red onion finely minced
  • 0.5 cup (15g) fresh cilantro chopped
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice about 2 small limes

Equipment

  • 1 Medium Pot With tight-fitting lid
  • 1 Large Mixing Bowl Preferably ceramic for presentation

Method
 

Prepare the Quinoa
  1. Rinse quinoa, then combine with water in a pot. Bring to a boil, cover, and simmer for 15 minutes.
  2. Remove from heat and let sit covered for 10 minutes. Fluff with a fork and let cool completely.
Assemble the Salad
  1. Whisk olive oil and lime juice together until translucent and glistening.
  2. In a matte white ceramic bowl, toss the cooled quinoa with black beans, corn, peppers, onions, and dressing. Garnish with cilantro flakes.

Notes

Ensure quinoa is completely cool before adding vegetables to maintain crunch.
Use fresh lime juice rather than bottled for the best zesty flavor profile.