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International · Fusion

Quinoa Salad with Black Beans and Corn

Vegetarian

Fluffy quinoa tossed with black beans, sweetcorn, red pepper, red onion and coriander in a lime and cumin dressing. Holds well for packed lunches.

Quinoa Salad with Black Beans and Corn is an International salad, ready in about 40 minutes and made with quinoa and black beans (cooked or canned). It serves 4 and is rated easy to cook.

Start cooking
Colorful quinoa salad with fresh veggies in a ceramic bowl surrounded by green leaves.
Photo: Nadin Sh / Pexels · Pexels License
Prep
15 min
Cook
15 min
Rest
10 min
Total
40 min
Serves
4
Level
Easy
Calories
384

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Put the rinsed quinoa (opens in a new tab) and water in a saucepan (opens in a new tab) with a pinch of the salt, bring to the boil, then cover and simmer on low until the water is absorbed, about 13 minutes.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  2. Step 2

    Take off the heat and leave covered for 5 minutes, then fluff with a fork and spread on a tray until cooled to room temperature.

    • 10 min

  3. Step 3

    Whisk (opens in a new tab) the lime juice (opens in a new tab), olive oil (opens in a new tab), cumin (opens in a new tab), remaining salt and chilli flakes (opens in a new tab) together.

    • 2 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Toss the cooled quinoa (opens in a new tab) with the beans, corn (opens in a new tab), pepper, onion, coriander and dressing. Fold in the avocado (opens in a new tab) just before serving.

    • 3 min

About this dish

Origin
Not attributed to one place · Origin uncertainA modern salad combining Andean quinoa with ingredients common in Mexican and Tex-Mex cooking; no single origin.Also popular in United States, Canada, United Kingdom, Australia
Dish
Lunch · Dinner · Salads · Main courses
Cooking method
Simmered, No-cook
Taste
fresh, citrusy, earthy, mild
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for
Meal-prep friendly · Make-ahead · Portable / lunchbox · Budget-friendly
Cook more with
Quinoa · Black beans (cooked or canned) · Sweet corn · Red bell pepper · Red onion · Coriander leaves
Techniques
Boiling · Simmering

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

384 kcal per serving

Calculated

1 serving ≈ 304 g · recipe makes 4

Where the energy comes from

  • Protein 14%
  • Carbohydrate 55%
  • Fat 32%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy384 kcal127 kcal
Protein13.5 g4.5 g
Carbohydrate54.3 g17.9 g
Net carbohydrate44.2 g14.6 g
Sugars——
Added sugars0 g0 g
Fibre10.1 g3.3 g
Fat13.9 g4.6 g
Saturated fat1.9 g0.6 g
Trans fat——
Cholesterol0 mg0 mg
Sodium598 mg197 mg
Salt equivalent1.5 g0.5 g
Vitamins & minerals per serving
Potassium
690 mg
Calcium
61 mg
Iron
4.2 mg
Magnesium
155 mg
Vitamin A (RAE)
64 µg
Vitamin C
—
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
205 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red chilli flakes, avocado.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Rinse quinoa well in a fine sieve to remove its naturally bitter coating.

Common mistakes

  • Dressing hot quinoa makes the salad mushy and wilts the herbs.

Serve with

  • On its own as lunch, or with grilled chicken or fish.

Storage

  • Keeps in the fridge for up to 4 days (add avocado on the day).

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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