Lime-Cumin Quinoa Salad with Black Beans and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed salad featuring fluffy quinoa, creamy black beans, and sweet corn tossed in a zesty lime-cumin dressing. This american-inspired salads (vegetarian) ready in about 30 minutes pairs quinoa, water, (15 oz) 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 30 minutes (15 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 Lime-Cumin 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 Lime-Cumin 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 Lime-Cumin 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 Lime-Cumin Quinoa Salad with Black Beans and Corn vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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