Chili-Lime Quinoa Black Bean Salad with Corn

Chili-Lime Quinoa Black Bean Salad with Corn

Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It's the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.

Ingredients

  • uncooked quinoa
    ¾ c
  • water
    1 ½ c
  • bell pepper

    diced

    1 medium
  • red or yellow onion

    diced

    ½ medium
  • grape tomatoes

    sliced or halved

    1 c
  • canned black beans

    drain and rinsed

    1
  • loosely packed cilantro

    stems removed and roughly chopped

    1 c
  • frozen corn

    thawed, may substitute canned corn or grilled corn off the cob

    1 c
  • avocado

    cubed

    1 medium
  • crumbled feta or cotija cheese

    optional, omit for dairy-free and vegan

    ½ c
  • avocado oil or olive oil
    ⅓ c
  • limes

    juiced, about ¼ cup

    2
  • ground cumin
    ½ tsp
  • garlic powder
    ½ tsp
  • chili powder
    ¼ tsp
  • fine salt
    ½ tsp
  • cayenne

    optional – add for more heat

Directions

  1. 1

    first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance.

  2. 2

    In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside.

  3. 3

    Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste.

  4. 4

    with additional cilantro and with lime wedges if desired.

  5. 5

    leftovers in an airtight container in the refrigerator for up to 3-4 days

Chili-Lime Quinoa Black Bean Salad with Corn

Chili-Lime Quinoa Black Bean Salad with Corn

200 cal

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About this Recipe

Craving a vibrant, flavorful salad that’s perfect for any occasion? This Chili-Lime Quinoa Black Bean Salad with Corn brings together fresh ingredients and a zesty dressing for an unforgettable dish, making it a perfect summertime salad.

What truly makes this quinoa black bean salad shine is its simple yet dynamic chili-lime vinaigrette, tying together hearty quinoa, protein-packed black beans, and a medley of fresh vegetables. It's a versatile crowd-pleaser, delivering deliciousness whether as a side or the star of your meal with your favorite grilled protein.

Prepare for a refreshing burst of flavor with every bite. You'll find a delightful balance of textures, from the tender quinoa and creamy avocado to the crisp bell pepper and the sweet pop of corn. The zesty lime and subtle warmth from the chili powder and cumin create a bright, inviting profile that’s incredibly satisfying, making it an ideal choice for a light yet filling meal at around 200 calories per serving.

This salad is wonderfully adaptable to your pantry and preferences. You can easily swap frozen corn for canned or even grilled corn off the cob to add a smoky depth. For a dairy-free or vegan option, simply omit the crumbled feta or cotija cheese. If you love a little extra kick, a dash of cayenne can be added to the vinaigrette for more heat.

This Chili-Lime Quinoa Black Bean Salad with Corn is the perfect summertime salad, ideal for serving up at a backyard barbecue. It also makes for a fantastic weeknight dinner when paired with your favorite grilled protein.

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