Citrus-Infused Quinoa Salad with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and refreshing quinoa salad tossed with black beans, sweet corn, and a zesty citrus dressing. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs quinoa, water, black beans 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: 15 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 cup, rinsed quinoa
2 cups water
1 cup, canned, drained and rinsed black beans
1 cup, fresh or frozen corn kernels
1 medium, diced red bell pepper
1/4 cup, chopped fresh cilantro
3 tbsp, freshly squeezed lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool to room temperature.
Step 2: In a large bowl, mix 1 cup drained black beans, 1 cup corn kernels, 1 diced medium red bell pepper, and 1/4 cup chopped fresh cilantro.
Step 3: Whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Add the cooled quinoa to the bean and vegetable mixture, pour the dressing over, and toss gently until everything is evenly coated. Serve chilled or at room temperature.