Lime-Cumin Quinoa Salad with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A vibrant, protein-packed salad featuring fluffy quinoa, creamy black beans, and sweet corn tossed in a zesty lime-cumin dressing. This American-inspired salad recipe (vegetarian), ready in about 30 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 350 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 quinoa
• 2 cups water
• 1 can (15 oz) black beans
• 1 cup corn kernels
• 1 red bell pepper
• 1/4 cup cilantro
• 1/4 cup lime juice
• 1 tbsp ground cumin
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups water in a medium saucepan. Bring to a rolling boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.
2. Step 2: While quinoa cooks, dice 1 red bell pepper and chop 1/4 cup cilantro. In a large bowl, add 1 can (15 oz) rinsed black beans, 1 cup corn kernels, diced bell pepper, and chopped cilantro.
3. Step 3: Whisk 1/4 cup lime juice, 1 tbsp ground cumin, 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified. Pour over bean mixture and toss until evenly coated.
4. Step 4: After quinoa simmers, fluff with a fork and let cool for 5 minutes. Add cooked quinoa to the bowl, then toss gently until all ingredients are evenly distributed and the dressing coats the grains.