Description
A quick and easy Mexican-inspired quinoa salad packed with black beans, corn, tomatoes, and a zesty lime dressing. Perfect for a healthy lunch or light dinner that is both refreshing and satisfying.
Ingredients
Scale
- 1 cup (170g) dry quinoa, rinsed well
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 cup (150g) corn kernels, fresh or frozen (thawed)
- 1 cup (150g) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Optional add-ins: diced avocado, sliced jalapeño, crumbled cotija cheese
Instructions
- Rinse 1 cup dry quinoa under cold water using a fine mesh strainer until the water runs clear to remove bitterness.
- Transfer rinsed quinoa to a medium saucepan and add 2 cups (475ml) water. Bring to a boil over high heat, then reduce to a low simmer.
- Cover and cook for 15 minutes, or until all water is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam.
- Fluff quinoa with a fork and transfer to a large mixing bowl to cool slightly.
- While quinoa cooks, halve cherry tomatoes, dice red bell pepper, finely chop red onion, and chop fresh cilantro. Prepare corn kernels if fresh or thaw if frozen.
- Add black beans, corn, tomatoes, bell pepper, onion, and cilantro to the quinoa. Toss gently to combine without mashing.
- In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder (if using), salt, and pepper.
- Pour dressing over quinoa mixture and toss thoroughly to coat evenly.
- Let salad rest at room temperature for 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- Optional: fold in diced avocado or sprinkle crumbled cotija cheese just before serving.
- For chilled salad, refrigerate for 30 minutes to 1 hour before serving.
Notes
Rinsing quinoa is essential to remove bitterness. Toss salad gently to avoid mashing beans or tomatoes. Use fresh lime juice for best flavor. Add avocado or cheese just before serving to keep fresh. Salad tastes better after resting for a few hours or overnight. Can be customized with jalapeños, grilled chicken, or other grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: About 1½ cups (350g)
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
Keywords: quinoa salad, black bean salad, Mexican salad, healthy lunch, easy salad recipe, gluten-free, vegan option