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Black Bean and Corn Quinoa Salad | Cold Quinoa Salad High Protein for Meal Prep

Black Bean and Corn Quinoa Salad served in a bright bowl, styled as one of the best Fun Quinoa Recipes for fresh meal prep.
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This Black Bean and Corn Quinoa Salad is a colorful, protein-packed salad with fluffy quinoa, sweet corn, black beans, crisp vegetables, and a bright lime dressing. It is a fresh, make-ahead option for lunch, meal prep, summer gatherings, or an easy meatless side.

Ingredients

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Salad

  • 1 cup white quinoa, rinsed well
  • 1 3/4 cups water or vegetable broth
  • 1 1/2 cups sweet corn, fresh, frozen, or canned
  • 1 can black beans, rinsed and drained
  • 1/2 cup red bell pepper, cut into tiny cubes
  • 1/2 cup red onion, cut into tiny cubes
  • 1/2 cup fresh cilantro, torn

Dressing

  • 4 tablespoons lime juice, from about 2 large limes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin

Instructions

1. Cook the quinoa

Start by rinsing the quinoa in a fine-mesh strainer under cold running water. Move it around gently with your hand so the water reaches all of the grains. This step removes the natural coating that can taste bitter and also helps the quinoa cook up fluffier.

Add the rinsed quinoa and the water or vegetable broth to a medium saucepan. Bring the mixture to a boil over medium-high heat. As soon as it starts boiling, lower the heat to the smallest simmer and cover the pan with a tight-fitting lid.

Let the quinoa cook for about 15 minutes, or until all of the liquid has been absorbed. When it is ready, the grains should look open and fluffy, with little spiral tails visible. Turn off the heat and keep the lid on for 10 more minutes so the steam can finish the job. This resting time helps the quinoa stay light instead of turning sticky.

After resting, fluff the quinoa with a fork and let it cool completely before mixing it with the vegetables.

2. Prepare the dressing and mix-ins

While the quinoa cools, make the dressing. In a small jar or bowl, whisk together the lime juice, olive oil, sea salt, and cumin. Keep whisking until the mixture looks smooth and evenly blended. The dressing should have a light glossy finish.

Next, prep the vegetables. Dice the red bell pepper and red onion into very small, even cubes so every bite has a little crunch without overpowering the salad. Rinse the black beans thoroughly and let them drain well in a colander. If you are using frozen corn, thaw it first and pat it dry with paper towels so extra moisture does not thin the salad.

3. Assemble the salad

Place the cooled quinoa in a large mixing bowl. Add the corn, black beans, diced red pepper, and diced red onion. Pour the lime dressing over the top. Use a spoon or spatula to fold everything together gently until the quinoa and vegetables are evenly coated.

Finish by tearing the cilantro by hand and scattering it over the salad. Adding it at the end keeps the herb fresh and bright. Toss one final time very lightly, or leave the cilantro on top for a more colorful presentation.

4. Serve

Serve the salad right away at room temperature, or chill it first if you want it cold. This Black Bean and Corn Quinoa Salad works well as a side dish, a light lunch, or a meal prep bowl for the week.

Notes

  • Make sure the quinoa cools fully before you add the vegetables so they stay crisp and fresh.
  • Rinse canned black beans well to remove the starchy liquid and keep the salad looking clean.
  • Frozen corn works well, but thaw and dry it first.
  • The salad keeps in the refrigerator for up to 5 days in an airtight container.
  • The flavors blend even better after a few hours in the fridge.
  • Do not freeze the finished salad, since the vegetables can lose their texture after thawing.

Find it online: https://irmacooks.com/black-bean-and-corn-quinoa-salad/