Cilantro-Lime Quinoa Salad with Black Beans and Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fresh, zesty quinoa salad packed with black beans, sweet corn, and bright cilantro-lime dressing perfect for a nutritious lunch or side dish. This latin american-inspired salads (gluten free, vegetarian) ready in about 30 minutes pairs quinoa, water, black beans, drained and rinsed into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cilantro leaves, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, thinly sliced

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine quinoa and 2 cups water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While quinoa cooks, heat a dry skillet over medium heat and add 1 cup corn kernels. Sauté for 4-5 minutes until corn is tender and slightly golden, then set aside to cool.
3. Step 3: In a large bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Fluff the cooked quinoa with a fork and transfer it to the bowl with dressing. Add 1 cup black beans, 1/2 cup diced red bell pepper, 1/4 cup sliced green onions, 1/2 cup chopped cilantro, and the cooled corn. Toss gently to combine all ingredients and distribute the dressing evenly.
5. Step 5: Taste and adjust seasoning with more salt or lime juice if desired. Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.