Corn and Black Bean Quinoa Salad
A fresh, protein-rich quinoa salad loaded with black beans, corn, crisp vegetables, and a zesty lime dressing. Perfect for a quick lunch, dinner side, or meal prep, this salad is fiber-packed, plant-based, and full of vibrant flavors.
Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Medium saucepan (for cooking quinoa)
Ingredients
For the Dressing:
- ⅓ cup olive oil
- 1 lime zest and juice (about 2 tablespoons juice)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Salad:
- ⅓ cup uncooked quinoa yields about 1 cup cooked
- 1 19-ounce can black beans, rinsed and drained
- 1 12-ounce can corn kernels, drained
- 1 bell pepper diced (any color)
- ½ cup fresh cilantro chopped
- ⅓ cup pickled red onion
- 4 green onions chopped (about ⅓ cup)
- 1 jalapeno pepper minced (optional: seeds removed)
- 1 roma tomato diced, seeds removed (about ½ cup)
- ½ cup crumbled queso cotijo cheese optional
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Quinoa Base: Measure out ⅓ cup of uncooked quinoa and rinse it thoroughly under cold running water using a fine-mesh strainer. This helps remove any natural bitterness. In a medium saucepan, combine the rinsed quinoa with 2/3 cup water (or according to your package instructions). Bring the water to a gentle boil over medium-high heat, then reduce the heat to low and cover the pan. Allow the quinoa to simmer for about 12–15 minutes, or until all the water is absorbed and the grains are tender. Once cooked, remove the saucepan from heat, let it sit covered for 5 minutes to steam, and then fluff the quinoa with a fork. Transfer the quinoa to a large mixing bowl and allow it to cool slightly before combining it with other ingredients.
- Whisk the Zesty Lime Dressing: In a small mixing bowl, pour ⅓ cup of high-quality olive oil. Add the zest and juice of one fresh lime—zesting before juicing ensures maximum flavor. Sprinkle in 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, ½ teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Using a whisk, mix all the ingredients vigorously until the dressing is smooth, emulsified, and aromatic. Set aside to allow the flavors to meld while preparing the salad ingredients.
- Prep the Fresh Vegetables: On a clean cutting board, dice one bell pepper of any color into small, uniform pieces. Chop ½ cup of fresh cilantro, slice 4 green onions into thin rounds, and mince 1 jalapeno pepper, removing seeds if you prefer a milder heat. Dice one roma tomato, making sure to remove the seeds to avoid excess moisture in the salad. Lastly, prepare ⅓ cup of pickled red onion. Place all prepped vegetables into a large mixing bowl to combine later with the quinoa.
- Drain and Rinse Canned Ingredients: Open a 19-ounce can of black beans and a 12-ounce can of corn kernels. Pour them into a colander and rinse under cold running water to remove excess sodium and canned flavor. Allow the beans and corn to drain thoroughly before adding them to the large bowl with the fresh vegetables. This step ensures the salad isn’t watery and keeps the flavors crisp and balanced.
- Combine Quinoa and Veggies: Add the cooked and slightly cooled quinoa to the large bowl containing the prepped vegetables. Gently fold the quinoa into the vegetables using a spatula or large spoon, making sure to mix thoroughly without crushing the grains. This ensures that every bite will contain a balanced combination of quinoa, beans, corn, and fresh veggies.
- Incorporate the Dressing: Pour the prepared lime and cumin dressing evenly over the quinoa and vegetable mixture. Use a folding motion to gently toss the salad, ensuring the dressing coats all ingredients uniformly. Take your time in this step to allow the zesty flavors to mingle with the grains, beans, and vegetables. Taste a small portion to check for seasoning and adjust with additional salt or pepper if necessary.
- Add Optional Cheese for Creaminess: If you’re using queso cotijo cheese, crumble ½ cup over the top of the salad. Gently fold it in so that it distributes evenly without overpowering the other flavors. The cheese adds a subtle tangy creaminess, enhancing the overall texture and richness of the salad.
- Chill or Serve Immediately: The salad can be enjoyed immediately at room temperature for a fresh and vibrant meal. Alternatively, transfer it to an airtight container and refrigerate for 30–60 minutes to allow the flavors to meld even more deeply. This makes it perfect for meal prep or serving as a chilled side dish later in the day.
- Final Seasoning and Garnish: Before serving, give the salad a final gentle stir. Taste once more and adjust seasoning with extra salt, freshly ground black pepper, or a squeeze of lime juice if desired. For an extra pop of freshness, sprinkle a few additional cilantro leaves on top as a garnish.
Notes
- Quinoa Cooking: Rinsing quinoa before cooking removes its natural bitterness and results in a fluffier texture. Be careful not to overcook it, as it can become mushy.
- Bean and Corn Prep: Always rinse canned beans and corn to reduce sodium and improve flavor. Drain thoroughly to avoid a watery salad.
- Dressing Balance: Whisk the dressing well to ensure the olive oil and lime juice emulsify. Taste before tossing to adjust seasoning.
- Customize Spice Level: Remove seeds from the jalapeno for mild heat or leave them in for a spicier kick.
- Cheese Optional: Queso cotijo adds a tangy creaminess, but you can skip it or substitute with feta for a similar effect.
