Simple Black Bean Corn Quinoa Salad Recipe
A vibrant and nutritious Simple Black Bean Corn Quinoa Salad combining protein-packed quinoa and black beans with fresh vegetables and a zesty lime-cumin dressing. Perfect as a wholesome side dish or a light, filling meal served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
Grains and Legumes
- 1 cup quinoa (cooked)
- 1/2 cup black beans (cooked or canned, drained)
Vegetables
- 1 tomato, chopped
- 1/2 red onion, chopped
- 1/3 cup fresh corn kernels (removed from the cob)
Dressing
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 1 teaspoon garlic salt
Instructions
- Prep the quinoa: Cook 1 cup of quinoa according to package instructions. If quinoa is already cooked, proceed to the next step.
- Chop the vegetables: While the quinoa is cooking, finely chop the tomato and red onion, and remove the kernels from the corn cob.
- Mix ingredients: In a large mixing bowl, combine the chopped tomato, red onion, corn kernels, black beans, lime juice, ground cumin, and garlic salt. Stir to blend the flavors.
- Add quinoa: Once the quinoa is cooked and cooled slightly, add it to the bowl with the other ingredients.
- Combine and serve: Stir all ingredients thoroughly until evenly mixed. Serve the salad warm or chilled as a nutritious side dish or a light meal.
Notes
- You can use canned black beans for convenience; rinse well before using.
- This salad can be stored covered in the refrigerator for up to 3 days.
- Adjust lime juice and cumin amounts to taste for more tang or spice.
- Add chopped cilantro or avocado for extra flavor and creaminess.
- This dish is naturally gluten-free and vegetarian.
Keywords: black bean salad, quinoa salad, corn salad, healthy salad, vegetarian, gluten free, quick salad, Mexican quinoa salad
