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Chili-Lime Quinoa Black Bean Salad with Corn

Chili-Lime Quinoa Black Bean Salad with Corn

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Chili-Lime Quinoa Black Bean Salad with Corn is a delightful summer dish that combines the refreshing flavors of lime and chili with protein-packed quinoa and black beans. This vibrant salad is perfect for any occasion, whether it’s a backyard barbecue or a quick weeknight dinner. Packed with fresh vegetables like bell peppers, tomatoes, and corn, it offers a satisfying crunch along with a zesty vinaigrette that ties everything together. Not only is this salad quick to prepare—ready in just 30 minutes—but it’s also perfect for meal prep, storing well in the refrigerator for several days. Versatile and customizable, you can easily adapt the ingredients to suit your preferences or what you have on hand. Enjoy this salad as a main dish or a colorful side!

Ingredients

Scale
  • 3/4 cup uncooked quinoa
  • 1 1/2 cup water
  • 1 medium bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1 cup grape tomatoes, halved
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 medium avocado, cubed
  • 1/3 cup avocado oil or olive oil
  • Juice of 2 limes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne (optional)

Instructions

  1. Rinse quinoa under cold water. In a saucepan, combine quinoa and water; bring to boil. Cover and simmer for 10-15 minutes until water is absorbed. Let sit covered for an additional 5 minutes.
  2. In a bowl or jar, mix lime juice, oil, cumin, garlic powder, chili powder, and salt to create the vinaigrette.
  3. In a large mixing bowl, combine cooked quinoa with bell pepper, onion, tomatoes, black beans, corn, cilantro, and avocado.
  4. Drizzle vinaigrette over the salad mixture; toss to combine thoroughly.
  5. Serve chilled or at room temperature with lime wedges on the side.

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