Spiced Mexican-Style Quinoa Salad with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and hearty quinoa salad tossed with black beans, sweet corn, fresh tomatoes, and a zesty chili-lime dressing for a nutritious vegetarian meal. This mexican-inspired salads (vegetarian) ready in about 25 minutes pairs quinoa, rinsed, water, (15 oz) black beans, drained and rinsed 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 Mexican 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 fluffy. Remove from heat and let cool slightly.
  2. Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1 cup quartered cherry tomatoes, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss thoroughly to combine all ingredients and evenly coat with the dressing.
  5. Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Spiced Mexican-Style Quinoa Salad with Black Beans and Corn take to make?

Total time is about 25 minutes (10 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 Spiced Mexican-Style 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, rinsed from drying out.

Can I substitute ingredients in Spiced Mexican-Style 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 Spiced Mexican-Style 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 Spiced Mexican-Style 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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