Corn & Black Bean Quinoa Salad

August 25, 2015

Corn and Black Bean Quinoa is a light, summery gluten-free, vegetarian, and vegan-friendly salad that’s great as a side dish or for lunch on it’s own. Try it with fresh corn before summer ends or enjoy all year round with frozen corn!

corn and black bean quinoa salad in glass bowl


I’ve had this recipe sitting on my desk since I made it for our first barbecue of the summer – boy how time flies! With the end of summer nearing, it’s now or never to share this easy side dish with you so you can enjoy it at one of your last summer gatherings.

Whether you’re going to a picnic, need a dish to bring to a friend’s house, or are hosting your own barbecue or backyard party, this corn and black bean quinoa salad is the perfect fit.

Corn and Black Bean Quinoa Salad Close Up

An All In One Meal

Filled with healthy complex carbohydrates (from the quinoa, corn, and black beans), plus protein (from the black beans and quinoa), and vegetables, you can even enjoy this salad as a meal on it’s own. Add some cheese like Mexican cotija, queso fresco, or feta and you’re set!

However you choose to serve it, I hope you enjoy!

Corn and Black Bean Quinoa Salad in Glass Bowl

Corn & Black Bean Quinoa Salad

Corn & Black Bean Quinoa Salad

Yield: 10 -12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Corn and black beans join quinoa in a light, summery gluten-free and vegan-friendly salad that's great as a side dish or for lunch on it's own. Try it with fresh corn before summer ends or enjoy all year round with frozen corn!

Gluten-Free, Vegan, Nut-Free, Kosher


  • 1 cup dry quinoa
  • 2 cups water
  • 1 cup fresh corn kernels (or use frozen or canned)
  • 1 cup diced red bell pepper
  • 1 cup no-salt added black beans, drained and rinsed
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon Kosher salt


  • 1 small garlic clove, minced
  • Zest of 1 lime
  • 1/4 cup lime juice
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper


  1. Place quinoa in sauce pan with 2 cups water. Bring to a boil; lower heat, cover, and simmer about 15 minutes until all the water is soaked up. Transfer to a large mixing bowl and set aside to cool.
  2. Grill, saute, or blanch corn.
  3. Once quinoa is cool (see note below), add peppers, beans, corn, red onion, cilantro, and 1/4 teaspoon salt and toss together.
  4. In a small bowl or measuring cup, whisk together the dressing ingredients. Pour dressing over the quinoa salad and toss to combine. Add more salt and pepper to taste if desired. Serve room temperature.


To prevent the quinoa from getting mushy, I like to cool it before mixing the remaining ingredients. If you have time, refrigerate it for about 30 minutes and then fluff with a fork before mixing the salad.

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Nutrition Information:
Yield: 10 Serving Size: 1/10th salad
Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 163mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 5g

Nutrition information was calculated by Nutritionix. It may not be 100% accurate.

What’s your favorite part of this salad?

What’s your favorite summer salad to make?

Share with me in the comments!

Corn and Black Bean Quinoa Salad Collage with Text Overlay

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  1. Love the black bean/corn combo. There’s just something so awesome about the two together. We haven’t made quinoa in a long time so this is a good reminder to add it back in the rotation!

  2. Great minds think alike!!! I just posted a corn salad on my blog this week!! Such a great summery dish!! Loved reading your recipe!

  3. This salad would go perfect with the chicken I’m grilling tomorrow night for a BBQ. Adding the ingredients to my grocery list!!

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