This Black Bean and Corn Quinoa Salad is a fresh, vibrant, and protein-packed dish that’s perfect for meal prep, quick lunches, or easy side dishes. Made with fluffy quinoa, hearty black beans, sweet corn, and a zesty lime dressing, it’s a simple recipe that delivers big flavor with wholesome ingredients.
Why You’ll Love This Quinoa Salad:
- High in plant-based protein and fiber
- Bright, fresh lime flavor
- Perfect for meal prep
- Great served warm or cold
- Naturally gluten-free
It’s a versatile, nourishing dish that works for busy weekdays or gatherings.
Tips for the Best Quinoa Salad:
- Rinse quinoa before cooking to remove bitterness.
- Let quinoa cool slightly before adding herbs for the best texture.
- Use fresh lime juice for the brightest flavor.
- Taste and adjust seasoning before serving.
Easy Variations:
Add Protein
- grilled chicken
- shrimp
- tofu
Add More Veggies
- diced bell peppers
- cherry tomatoes
- avocado
Make It Spicy
- add jalapeño or red pepper flakes
Meal Prep & Storage:
Refrigerator:
Store in an airtight container for up to 4–5 days.
Meal Prep Tip:
Divide into containers for easy grab-and-go lunches.
More of our Favorite Quinoa Recipes:
- Cheesy Veggie Quinoa Cakes
- Fried Quinoa
- Lemon Quinoa with Spinach, Feta, and Beans
- One Pot Mexican Quinoa
- Mini Quinoa Pizza Bites
Black Bean and Corn Quinoa Salad
This Black Bean and Corn Quinoa Salad is a healthy, protein-packed dish with a fresh lime dressing. Perfect for meal prep, easy lunches, or a flavorful side dish.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion chopped
- 3/4 cup quinoa
- 1 1/2 cups chicken or vegetable broth
- 15 oz black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1/2 cup fresh cilantro or parsley chopped
For the Dressing
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 medium lime zested and juiced
- 1 tbsp maple syrup
- 1 tsp cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and sauté for 4–5 minutes until softened. Stir in quinoa and broth. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
- In a small bowl, whisk together the olive oil, garlic, lime zest and juice, maple syrup, cumin, salt and pepper.
- When quinoa is cooked, fluff with a fork. Stir in the black beans and the corn. Pour dressing over the mixture and toss to combine.
- Top with fresh cilantro or parsley. Serve warm or chill before serving.
Notes
- Rinse quinoa before cooking to remove bitterness.
- Let quinoa cool slightly before adding herbs for the best texture.
- Use fresh lime juice for the brightest flavor.
- Taste and adjust seasoning before serving.
