Sweet Corn and Black Bean Quinoa Salad is a fresh, protein-packed dish that’s perfect for any time of year. It’s full of color, texture, and flavor—with fluffy quinoa, crisp corn, hearty black beans, and a bright lime dressing. I love making this salad as a side dish, a light lunch, or even a meal prep option because it holds up so well in the fridge.

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, easy to make, and incredibly versatile. The combination of sweet corn and earthy black beans creates a satisfying base, while the quinoa adds protein and a nutty bite. The lime dressing brings everything together with a tangy kick, and I can customize it with whatever extras I have on hand. It’s gluten-free, dairy-free, and naturally vegan—so it’s a crowd-pleaser for just about everyone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked quinoa (cooled)
Black beans, rinsed and drained
Sweet corn (fresh, frozen, or canned)
Red bell pepper, diced
Red onion or green onion, finely chopped
Fresh cilantro, chopped
Lime juice (freshly squeezed)
Olive oil
Cumin
Salt and black pepper
Optional: diced avocado, cherry tomatoes, jalapeño, or crumbled feta

Directions

I start by cooking the quinoa according to package instructions, then let it cool completely.
In a large bowl, I combine the cooked quinoa, black beans, corn, bell pepper, onion, and chopped cilantro.
In a small bowl, I whisk together the lime juice, olive oil, cumin, salt, and pepper.
I pour the dressing over the salad and toss everything gently to combine.
I taste and adjust seasoning as needed, then chill the salad or serve it right away.

Servings and timing

This recipe makes about 4–6 servings and takes around 25–30 minutes, including the time to cook and cool the quinoa. It’s great as a quick side dish or a light meal on its own.

Variations

Sometimes I mix in diced avocado just before serving for creaminess. I’ve also added cherry tomatoes or jalapeño slices for extra flavor and heat. If I want to make it heartier, I top it with grilled chicken or shrimp. A sprinkle of feta or cotija cheese also adds a salty contrast that I love.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 4 days. It tastes even better after the flavors have had time to blend. Since there’s no dairy, it’s great for packing in lunchboxes or taking to picnics. I don’t usually reheat it—it’s best served cold or at room temperature.

FAQs

Can I use canned corn?

Yes. I drain and rinse it well before adding it to the salad. Frozen or fresh grilled corn also works great.

What kind of quinoa should I use?

Any kind—white, red, or tri-color quinoa all work well. I rinse it before cooking to remove any bitterness.

Is this salad spicy?

Not by default, but I can add diced jalapeño or a pinch of cayenne pepper to give it a kick.

Can I make this ahead of time?

Absolutely. I often make it a day ahead and store it in the fridge—the flavors get even better after sitting overnight.

Is this salad vegan and gluten-free?

Yes, it’s naturally both. It’s also easy to adapt with add-ins like cheese or meat if I want to change it up.

Conclusion

Sweet Corn and Black Bean Quinoa Salad is one of my favorite go-to dishes when I want something light, nutritious, and full of flavor. It’s quick to make, easy to customize, and perfect for everything from weeknight dinners to summer cookouts. Whether I’m eating it solo or serving it to a group, it’s always a hit.

Sweet Corn and Black Bean Quinoa Salad

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A fresh, protein-packed salad with fluffy quinoa, sweet corn, black beans, and a bright lime dressing. Light, nutritious, and perfect as a side or meal prep dish.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 4–6 servings
Category: Salad / Side Dish
Method: No-Cook / Tossing
Cuisine: American / Southwestern
Diet: Vegan

Ingredients

1 cup cooked quinoa, cooled
1 cup black beans, rinsed and drained
1 cup sweet corn (fresh, frozen, or canned)
1 red bell pepper, diced
1/4 cup red onion or green onion, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lime juice, freshly squeezed
2 tbsp olive oil
1/2 tsp cumin
Salt and black pepper to taste
Optional: diced avocado, cherry tomatoes, jalapeño, or crumbled feta

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Instructions

Cook quinoa according to package instructions and let it cool completely.
In a large bowl, combine cooled quinoa, black beans, corn, bell pepper, onion, and chopped cilantro.
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
Pour dressing over the salad and gently toss to combine.
Taste and adjust seasoning as needed; chill or serve immediately.