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Fresh Sweet Corn and Black Bean Quinoa Salad Recipe

Sweet Corn and Black Bean Quinoa Salad

This Sweet Corn and Black Bean Quinoa Salad is not only a feast for the eyes but also a wholesome dish that is quick to prepare and absolutely delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup sweet corn fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup lime juice about 2 limes
  • 3 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper to taste

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Small Bowl

Method
 

  1. Step 1: Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  2. Step 2: In a large mixing bowl, combine the black beans, sweet corn, diced red bell pepper, chopped red onion, cherry tomatoes, and diced avocado.
  3. Step 3: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  4. Step 4: Add the cooked quinoa to the large mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
  5. Step 5: Stir in the chopped cilantro just before serving.
  6. Step 6: Enjoy the salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Notes

This salad stores beautifully! Place it in an airtight container in the refrigerator, and it will last for about 3-5 days.