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Close-up high-angle photo of fluffy Sweet Corn and Black Bean Quinoa Salad featuring glossy black beans and charred corn kernels.

Sweet Corn and Black Bean Quinoa Salad with Zesty Lime Vinaigrette

A vibrant, nutrient-dense Sweet Corn and Black Bean Quinoa Salad featuring charred corn, protein-packed beans, and a glistening lime vinaigrette. Perfect for healthy meal prep and impressive summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Lunch, Salad, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 cup (185g) white quinoa rinsed
  • 2 cups (480ml) water or vegetable broth
  • 15 oz (425g) black beans one can, rinsed and drained
  • 1.5 cups (250g) sweet corn fresh or frozen
  • 1 large red bell pepper diced
  • 0.5 medium red onion finely minced
  • 0.5 cup (15g) fresh cilantro chopped
  • 0.25 cup (60ml) extra virgin olive oil
  • 2 large limes juiced
  • 1 tsp honey or agave
  • 0.5 tsp ground cumin

Equipment

  • 1 Medium Saucepan For cooking quinoa
  • 1 Cast Iron Skillet For charring corn
  • 1 Large Mixing Bowl

Method
 

Cook the Quinoa
  1. Rinse 1 cup quinoa. Combine with 2 cups water and salt in a saucepan. Bring to a boil, then simmer covered for 15 minutes.
  2. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Char the Corn
  1. Heat oil in a skillet over high heat. Add corn and let sit for 2-3 minutes until charred edges form. Toss and cook 1 more minute.
Assemble
  1. Whisk olive oil, lime juice, honey, and cumin until glistening and emulsified.
  2. In a large bowl, toss quinoa, beans, corn, peppers, and onions with the dressing. Fold in cilantro.

Notes

Rinse quinoa thoroughly to remove bitter saponin.
Char the corn in a dry or lightly oiled pan for maximum smoky flavor.