Quinoa Salad with Black Beans & Corn

Quinoa salad with black beans and corn, garnished with cilantro and lime wedges.

5 from 6 votes

Quinoa Salad with Black Beans & Corn

This quinoa salad with black beans and corn is filling yet light, and bursts with bright, herbal flavors. It's a great salad to bring to potlucks because it's easy to throw together and it feeds a crowd. It's also great for families since you can snack on leftovers all week long.

Prep Time20

Cook Time25

Total Time25

Course: Salad

Cuisine: Mexican

Keyword: quinoa salad

Servings: servings

Calories: 326kcal

Ingredients

2 cups uncooked quinoa soaked for 2-3 hours (optional) and then rinsed thoroughly in a fine-mesh strainer
4 cups water
2 cups corn cut from from approximately 2 ears or organic frozen corn
1 red onion small, diced
2 limes juiced
30 oz black beans two 15-ounce cans or one 28-ounce can, drained and rinsed (or soak and then cook an equivalent amount of dried beans)
2 tbsp jalapeño minced
1 avocado diced
1 bell pepper diced
1/2 cup cilantro fresh, chopped
6 tbsp olive oil
coarse sea salt and finely ground black pepper to taste

Instructions

Combine rinsed quinoa and water in a large pot and bring to a boil. Cover and reduce the heat to a simmer. Cook for 10-15 minutes, until all of the water has been absorbed.
Turn off the heat, add the corn, and keep covered for another 5-10 minutes. Fluff the quinoa/corn mixture with a fork and allow to cool slightly.
While the quinoa is cooking, combine the rest of the ingredients in a large bowl. Add the cooked quinoa and corn when it has cooled and stir to combine.
Taste and adjust seasonings, if necessary. Serve at room temperature or chilled.

Nutrition