Honey-Lime Quinoa Salad with Black Beans and Corn

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

A vibrant summer salad combining fluffy quinoa with sweet corn, black beans, and a bright honey-lime 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup uncooked quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups water and bring to a boil over high heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes until the quinoa has absorbed all water and is fluffy. Remove from heat and let it cool to room temperature.
  3. Step 3: In a large mixing bowl, combine cooled quinoa with 1 cup drained and rinsed canned black beans, 1 cup fresh or thawed corn kernels, 1 medium diced red bell pepper, 3 sliced green onions, and 1/4 cup chopped fresh cilantro.
  4. Step 4: In a small bowl, whisk together 3 tablespoons freshly squeezed lime juice, 2 tablespoons honey, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until emulsified.
  5. Step 5: Pour the dressing over the quinoa mixture and toss gently to combine. Chill the salad for at least 30 minutes before serving to let flavors meld.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Honey-Lime Quinoa Salad with Black Beans and Corn?

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 Honey-Lime Quinoa Salad with Black Beans and Corn?

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 Honey-Lime Quinoa Salad with Black Beans and Corn 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 Honey-Lime Quinoa Salad with Black Beans and Corn 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.

Related recipes