Lime-Infused Quinoa Salad with Black Beans and Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing, protein-packed quinoa salad tossed with black beans, sweet corn, and a zesty lime dressing perfect for a healthy lunch or side dish. This Latin American-inspired salad recipe (vegetarian), 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Fluff with a fork and let cool.
  2. Step 2: In a large bowl, combine the cooled quinoa with 1 can drained and rinsed black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the quinoa mixture and toss gently to combine. Chill for at least 30 minutes before serving to let flavors meld.

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