Print

Chili-Lime Quinoa Black Bean Salad with Corn

Chili-Lime Quinoa Black Bean Salad with Corn
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chili-Lime Quinoa Black Bean Salad with Corn is a vibrant and refreshing dish that perfectly balances zesty flavors and nutritious ingredients. Ideal for summer barbecues or as a satisfying weeknight meal, this salad combines fluffy quinoa, hearty black beans, colorful bell peppers, and sweet corn, all tossed in a homemade chili-lime vinaigrette. Quick to prepare and easily customizable, it offers endless possibilities for serving—whether as a side dish, a topping for tacos, or a meal prep option for lunch. Each bite delivers a delightful crunch and an explosion of flavor you won’t be able to resist.

Ingredients

Scale
  • 3/4 cup uncooked quinoa
  • 1 1/2 cup water
  • 1 medium bell pepper, diced
  • 1/2 medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 (15-ounce) canned black beans, drained and rinsed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
  • 1 medium avocado, cubed
  • 1/2 cup crumbled feta or Cotija cheese (optional; omit for dairy-free and vegan)
  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about ¼ cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne (optional – add for more heat)

Instructions

  1. Rinse quinoa under cold water until clear. In a saucepan, bring 1.5 cups water and quinoa to a boil. Reduce heat; cover and simmer for 10–15 minutes until water is absorbed. Let cool.
  2. In a jar or bowl, whisk together lime juice, oil, cumin, chili powder, garlic powder, and salt.
  3. In a large bowl, combine cooled quinoa with diced bell pepper, tomatoes, black beans, corn, and avocado. Pour dressing over the salad and toss gently to coat.
  4. Serve immediately or refrigerate in an airtight container for up to 3–4 days.

Nutrition

Find it online: https://myrecipesbook.com/chili-lime-quinoa-black-bean-salad-with-corn/

save me