Grilled Quinoa and Black Bean Salad with Roasted Corn Dressing

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant vegan salad combining nutty grilled quinoa and black beans tossed with a smoky roasted corn dressing, inspired by Bolivian staples. This Latin American-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs quinoa, rinsed, water, black beans, cooked and drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed
• 2 cups water
• 1 1/2 cups black beans, cooked and drained
• 2 ears fresh corn on the cob
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat. Place 2 ears of fresh corn on the grill and cook, turning occasionally, for 10 minutes until charred and smoky. Remove and let cool.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and set aside to cool.
3. Step 3: Cut the kernels off the cooled grilled corn and place them in a blender or food processor. Add 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and creamy.
4. Step 4: In a large mixing bowl, combine the cooked quinoa, 1 1/2 cups cooked black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
5. Step 5: Pour the roasted corn dressing over the quinoa mixture and toss gently until everything is evenly coated. Adjust seasoning with extra salt or lime juice if needed.
6. Step 6: Chill the salad for at least 30 minutes before serving to allow flavors to meld.