Quinoa Salad with Black Beans and Corn

Name: Quinoa Salad with Black Beans and Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 cup quinoa (cooked) (about 185g cooked quinoa); 1/2 cup black beans (cooked) (about 86g cooked black beans); 1/2 cup corn kernels (about 82g, fresh or thawed if frozen); 1/2 cup red bell pepper (chopped, about 75g); 1 tbsp olive oil (about 15ml); 1 tbsp lime juice (freshly squeezed if possible); 2 tbsp cilantro (chopped, about 8g)

830 kcal · 40 g protein · 10 minutes · 2 servings

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A vibrant and nutritious quinoa salad combining the earthiness of black beans, the sweetness of corn, and the crispness of red bell pepper. Tossed with a zesty lime dressing and fresh cilantro, this salad is perfect as a hearty lunch or a refreshing side dish.

830 kcal 40 g protein 10 minutes

Ingredients

quinoa (cooked) 1 cup
black beans (cooked) 1/2 cup
corn kernels 1/2 cup
red bell pepper 1/2 cup
olive oil 1 tbsp
lime juice 1 tbsp
cilantro 2 tbsp

Method

Cook the Quinoa. If you haven't cooked quinoa yet, rinse 1/3 cup dry quinoa under cold water using a fine-mesh sieve to remove any bitterness. Then, combine it with 2/3 cup water in a small pot. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. If you already have cooked quinoa, you can skip this step.
Tip: Rinsing quinoa well before cooking removes its natural coating called saponin, which can taste bitter.
Prepare the Vegetables. While quinoa is cooking, rinse and drain the black beans if using canned. Chop the red bell pepper into small, bite-sized pieces. If using fresh corn, remove kernels from the cob; if using frozen corn, thaw it beforehand.
Tip: Make sure to chop the red bell pepper into uniform pieces for even texture in the salad.
Mix the Salad Ingredients. In a large bowl, combine the cooked quinoa, black beans, corn kernels, and chopped red bell pepper.
Tip: Use a large enough bowl to toss the ingredients easily without spilling.
Prepare the Dressing. In a small bowl or cup, whisk together the olive oil and lime juice until well combined.
Tip: Fresh lime juice adds the best flavor, but bottled lime juice works in a pinch.
Combine and Toss. Pour the dressing over the quinoa mixture. Add the chopped cilantro. Gently toss everything together until all ingredients are evenly coated with the dressing.
Tip: Toss gently to avoid mashing the beans or quinoa.
Serve or Chill. You can serve the salad immediately at room temperature or chill it in the refrigerator for 30 minutes to let the flavors meld. Enjoy!
Tip: Chilling the salad enhances the flavors but it’s delicious either way.

Pro tips

To save time, cook quinoa in advance and store it in the fridge for up to 3 days.
Add diced avocado or a sprinkle of feta cheese for extra creaminess and flavor.