Honey-Lime Quinoa Salad with Black Beans and Corn

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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

Ingredients

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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.