Black Bean and Corn Quinoa Salad: The Ultimate Zesty Summer Bowl
Black bean and corn quinoa salad with lime-cumin dressing, bell pepper, red onion, and cilantro. A 30-minute side dish.
Ingredients
Cook Quinoa
- 1 cup white quinoa 185g, thoroughly rinsed
- 1.75 cups water 420ml, or vegetable broth
Prepare Dressing & Veggies
- 4 tbsp lime juice 60ml, from 2 large limes
- 3 tbsp extra virgin olive oil 45ml
- 1 tsp sea salt 6g
- 0.5 tsp ground cumin 1g
- 0.5 cup red bell pepper 75g, small dice
- 0.5 cup red onion 75g, small dice
- 1 can black beans 15 oz / 425g, drained and rinsed
Assemble
- 1.5 cups sweet corn 250g, fresh, frozen, or canned
- 0.5 cup fresh cilantro 15g, leaves torn
Instructions
Cook Quinoa
Rinse and Boil Quinoa:
Wash 1 cup (185g) quinoa under cold water using a fine sieve. Place in a pot with 1.75 cups (420ml) water and bring to a boil.Simmer and Fluff Quinoa:
Lower heat to a simmer, cover, and cook for 15 minutes. Take off heat, keep covered, and let stand for 10 minutes, then fluff with a fork.
Prepare Dressing & Veggies
Make Lime-Cumin Dressing:
Combine lime juice, olive oil, salt, and cumin in a small jar. Shake or whisk until dressing is smooth and shiny.Dice Veggies and Rinse Beans:
Cut bell pepper and onion into tiny even cubes. Rinse black beans until the water runs clear.
Assemble
Mix Salad with Dressing:
In a large white bowl, gently mix the cooled quinoa, corn, beans, peppers, and onion with the dressing.Top with Cilantro:
Just before serving, scatter the torn cilantro leaves on top.