The Best Vibrant Sweet Corn and Black Bean Quinoa Salad Ever
This Vibrant Sweet Corn and Black Bean Quinoa Salad is a delightful mix of flavors and textures, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Equipment
- Medium-sized saucepan
- Fine mesh strainer
- large mixing bowl
- Whisk
Ingredients
For the Salad
- 1 cup Quinoa Choose gluten-free quinoa
- 2 cups Water
- 1 can Black Beans Rinse well
- 1 cup Sweet Corn Fresh, frozen, or canned (drained)
- 1 cup Cherry Tomatoes Halved
- 1/2 cup Red Onion Soak in lime juice if preferred
- 1/4 cup Fresh Cilantro Can substitute with parsley
For the Dressing
- 1/4 cup Lime Juice Freshly squeezed is best
- 3 tablespoons Olive Oil Can swap with avocado oil
- 1 teaspoon Ground Cumin Smoked paprika can be used as an alternative
- 1/2 teaspoon Salt Adjust to taste
- 1/4 teaspoon Black Pepper Adjust to taste
Instructions
Preparation
- Rinse quinoa under cold water to remove any bitterness. Drain it thoroughly in a fine mesh strainer.
- Combine quinoa with 2 cups of water and a pinch of salt in a medium-sized saucepan. Bring it to a boil over medium heat.
- Cover the saucepan and reduce the heat to low. Simmer for about 15 minutes until the water is fully absorbed. Fluff with a fork and allow it to cool.
- Prepare the vegetables by halving the cherry tomatoes, dicing the red onion, and chopping the fresh cilantro. If using fresh corn, prepare the kernels from the cob.
- Mix the cooled quinoa with black beans, corn, tomatoes, onion, and cilantro in a large mixing bowl.
- Whisk together the lime juice, olive oil, cumin, salt, and pepper in a separate bowl until combined.
- Pour the dressing over the salad mixture and toss gently to combine all the ingredients evenly.
- Refrigerate the salad for at least 30 minutes to let the flavors meld together before serving.
Notes
Optional: Serve topped with diced avocado for an extra creamy texture. For longer storage, freeze in a freezer-safe container for up to 2 months.