Cilantro-Lime Quinoa Salad with Roasted Corn and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and refreshing quinoa salad tossed with charred corn, black beans, and a zesty cilantro-lime dressing for a nutritious side or light meal. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 30 minutes, pairs quinoa, water, corn kernels 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let cool.
  2. Step 2: While the quinoa cooks, heat a dry skillet over medium-high heat. Add 1 cup corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred and fragrant. Remove from heat.
  3. Step 3: In a large bowl, combine the cooled quinoa, 1 cup drained black beans, 1 medium diced red bell pepper, 1/2 cup chopped fresh cilantro, and the charred corn.
  4. Step 4: In a small bowl, whisk together 1/4 cup freshly squeezed lime juice, 3 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss to combine evenly. Chill for at least 20 minutes before serving.

Frequently asked questions

How long does Cilantro-Lime Quinoa Salad with Roasted Corn and Black Beans take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Quinoa Salad with Roasted Corn and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Cilantro-Lime Quinoa Salad with Roasted Corn and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Quinoa Salad with Roasted Corn and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cilantro-Lime Quinoa Salad with Roasted Corn and Black Beans vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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