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 salad recipe (vegetarian), ready in about 30 minutes, pairs quinoa, water, and 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 "Add this recipe to your weekly plan" 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.