Southwest Quinoa Salad with Black Beans and Corn

Southwest Quinoa Salad with Black Beans and Corn

Fluffy quinoa tossed with black beans, corn, and a tangy lime-cumin dressing.

Total 55 min Makes 6 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This salad layers nutty quinoa with black beans, charred corn, bell pepper, and cilantro, finished with a zesty lime and cumin dressing. It works as a hearty lunch on its own or as a side for grilled chicken or fish. Serve chilled or at room temperature, making it a practical choice for meal prep or warm-weather gatherings.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 15-ounce can black beans, rinsed and drained
  • 1 1/2 cups corn kernels, fresh or thawed from frozen
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado, diced, for garnish

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

  3. Remove from heat and let the quinoa stand covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool.

  4. While the quinoa cooks, heat a 9-inch skillet over medium-high heat and add the corn kernels. Cook, stirring occasionally, until lightly charred in spots.

  5. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, garlic, salt, and black pepper until combined.

  6. In a large bowl, combine the cooled quinoa, black beans, charred corn, bell pepper, red onion, cilantro, and jalapeño.

  7. Pour the dressing over the salad and toss well to coat evenly.

  8. Cover and refrigerate for at least 30 minutes to let the flavors meld.

  9. Top with diced avocado just before serving.

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    Southwest Quinoa Salad with Black Beans and Corn

    This salad layers nutty quinoa with black beans, charred corn, bell pepper, and cilantro, finished with a zesty lime and cumin dressing. It works as a hearty lunch on its own or as a side for grilled chicken or fish. Serve chilled or at room temperature, making it a practical choice for meal prep or warm-weather gatherings.

    55 min 6 servings 310 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 15-ounce can black beans, rinsed and drained
    • 1 1/2 cups corn kernels, fresh or thawed from frozen
    • 1 red bell pepper, diced
    • 1/2 red onion, finely diced
    • 1/2 cup fresh cilantro, chopped
    • 1 jalapeño, seeded and minced
    • 1/3 cup olive oil
    • 1/4 cup fresh lime juice
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1 clove garlic, minced
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 avocado, diced, for garnish

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

    3. 3

      Remove from heat and let the quinoa stand covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool.

    4. 4

      While the quinoa cooks, heat a 9-inch skillet over medium-high heat and add the corn kernels. Cook, stirring occasionally, until lightly charred in spots.

    5. 5

      In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, garlic, salt, and black pepper until combined.

    6. 6

      In a large bowl, combine the cooled quinoa, black beans, charred corn, bell pepper, red onion, cilantro, and jalapeño.

    7. 7

      Pour the dressing over the salad and toss well to coat evenly.

    8. 8

      Cover and refrigerate for at least 30 minutes to let the flavors meld.

    9. 9

      Top with diced avocado just before serving.