Citrus-Infused 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 bright and refreshing quinoa salad tossed with black beans, sweet corn, and a zesty citrus dressing. This latin american-inspired salads (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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.