Corn and Black Bean Quinoa Salad Recipe
This delicious and healthy corn and black bean quinoa salad is the perfect summer salad! It can be eaten alone, as a side dish, or in a wrap. Add chicken for some extra protein, avocado for some healthy fats or enjoy as is!
Why you’ll love this recipe for Corn and Black Bean Quinoa Salad
High in protein, this black bean quinoa salad is a great way to get your fiber. The beautiful tri-colored quinoa used makes for a gorgeous display with chunks of red and green peppers, corn and black beans. This salad is not only nutritious and filling, but it’s also quick to make and can serve a ton. Also a great dish for a large crowd or picnic, you can make your quinoa ahead of time and pull together a fresh salad day of.
Ingredients for Black Bean Quinoa Salad with Corn
To make this delicious salad
- Tricolor quinoa
- Black beans
- Red wine vinegar
- Cooked Corn
- Red and Green Bell Peppers
- Fresh coriander
- Fresh lemon juice
- Salt
- Ground cumin
- Olive oil
How to make Corn and Black Bean Quinoa Salad
Since you’ll be needing cold quinoa to make this recipe, you’ll have to be sure to cook your quinoa a little bit in advance so it has a chance to cool… If possible, I suggest that you take care of that the previous day, and once that’s out of the way, your salad will come together in no time! Although this recipe has stove top instructions for cooking your quinoa, another way to cook quinoa is in an instant pot. Carmy has a great recipe for Instant Pot Quinoa.
If you make your quinoa ahead of time, all that’ll be left to do is to prep your ingredients, namely some corn kernels (I used thawed frozen corn, but canned or fresh would also work perfectly well), and red and green peppers and throw them in a large mixing bowl along with your cooked quinoa. Rinse and season your black beans, then toss everything together.
Then, in a small glass measuring cup, combine some olive oil, lemon juice, cumin and salt and whisk vigorously until well blended and slightly emulsified; pour that right over the reserved salad.
Make this Black Bean Quinoa Salad, then check out my Easy Greek Quinoa Salad Recipe, Walnut Quinoa Stuffed Peppers, and Peach Quinoa Salad and more of my healthy salad dressing recipes.
Meal prep this Black Bean Quinoa Salad
- Get 3-4 equal-sized meal prep containers, and 3-4 small containers for the dressing. You’ll want to store the dressing separately. You can buy bulk dressing containers, use dressing-sized Tupperware containers, or use small snack-sized plastic bags.
- Prep the salad and prep the dressing according to directions.
- To enjoy each day: add the dressing (and fresh avocado if desired) to the salad, toss together, and enjoy!
More summer salad recipes to try
- Mediterranean Lentil Salad
- Cilantro Lime Chickpea Salad
- Watermelon Cucumber Dill and Feta Salad
- Feta Bruschetta Pasta Salad
Enjoy!
Corn and Black Bean Quinoa Salad Recipe
This delicious and healthy corn and black bean quinoa salad can be eaten alone, as a side dish, in a wrap or in a salad with lettuce. Add chicken for some extra protein, avocado for some healthy fats or enjoy as is!
Ingredients
- 1 1/2 cups tricolor quinoa
- 1 1/2 cups cooked black beans, rinsed if canned
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 cups cooked corn
- 1 finely chopped green bell pepper
- 1 finely chopped red pepper
- 1/4 cup finely chopped fresh coriander
For dressing
- 5 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 1/4 teaspoons ground cumin
- 1/3 cup olive oil
Instructions
- With a fine sieve, wash quinoa in cold water until water runs clear.
- In a saucepan of salted boiling water cook quinoa for 14 minutes.
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper and coriander - toss well.
For dressing
- In a small bowl whisk together lemon juice, salt, and cumin. Add oil in a stream, whisking constantly.
- Pour dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Nutrition Information:
Yield: 10 Serving Size: 10 ServingsAmount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 215mgCarbohydrates: 19gFiber: 4gSugar: 2gProtein: 5g
