Tex-Mex Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, protein-packed salad with quinoa, black beans, corn, and a zesty lime-cilantro dressing. This tex-mex-inspired salads ready in about 45 minutes pairs uncooked quinoa, (15 oz), drained black beans, kernels sweet corn 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 280 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, uncooked quinoa
• 1 can (15 oz), drained black beans
• 1 cup, kernels sweet corn
• 1 small, diced red onion
• 2 medium, juiced lime
• 1/4 cup, chopped cilantro
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Rinse 1 cup quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: In a large bowl, mix 1 cup black beans, 1 cup corn, and 1/2 cup diced red onion. In a separate jar, whisk 2 tbsp olive oil, 2 lime juice, 1/4 cup cilantro, 1 tsp salt, and 1/2 tsp pepper until emulsified.
3. Step 3: Fold the dressing into the quinoa and vegetable mixture until well combined. Chill for 10 minutes before serving.