I finally nailed a ridiculously simple Quinoa Corn Black Bean Salad inspired by my favorite Lebanese restaurant, and I’m sharing the one small tweak that sets my version apart.

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I fell for the Black Bean Corn and Quinoa Salad at a Lebanese spot years ago, and i’ve been chasing that bright mix ever since. It’s simple but hits hard, the nutty quinoa giving structure while creamy avocado pops up like a surprise, you can eat it as a side or as a full meal when i forget to cook.

I even sometimes call it Quinoa Salad With Black Beans or see it listed as Quinoa Corn Black Bean Salad, same thing, just different words. There’s a tang and a little heat that keeps you coming back, and honestly it’s never boring.

Ingredients

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Quinoa, tiny grain that’s high in protein and fiber, cooks up fluffy
Black beans give creamy protein, lots of fiber and a mild earthy flavor
Corn adds sweet pop and carbs, bright color and crunchy texture
Avocado brings buttery richness and healthy fats, makes salad feel silky
Fresh lime juice gives tangy bright acidity, lifts all the flavors
Cilantro adds herbal zip, some people love it others say soapy
Olive oil ties dressing together with healthy monounsaturated fats and smooth mouthfeel
Cumin and chili powder add warm smokey spice, subtle Mexican vibe

Ingredient Quantities

1 cup quinoa, uncooked

2 cups water or low sodium vegetable broth

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can sweet corn, drained or about 1 1/2 cups fresh/frozen corn

1 red bell pepper, diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced (optional)

1/2 cup fresh cilantro, chopped

2 green onions, thinly sliced

1 avocado, diced (optional)

1/4 cup extra virgin olive oil

1/4 cup fresh lime juice (about 2 limes)

1 teaspoon ground cumin

1/2 teaspoon chili powder or smoked paprika

1 teaspoon kosher salt, plus more if needed

1/2 teaspoon freshly ground black pepper

1 tablespoon honey or maple syrup (optional, for a touch of sweetness)

How to Make this

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1. Rinse 1 cup quinoa under cold water for 30 seconds to cut the bitter coating, then drain. In a medium pot bring 2 cups water or low sodium vegetable broth to a boil, add the quinoa, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Turn off heat, let sit covered 5 minutes then fluff with a fork.

2. While quinoa cooks, drain and rinse 1 (15 oz) can black beans and drain 1 (15 oz) can sweet corn (or measure about 1 1/2 cups fresh/frozen corn). If using frozen corn, thaw and pat dry; for extra flavor quickly char corn in a hot skillet 3 to 5 minutes.

3. Dice 1 red bell pepper, finely chop 1 small red onion, seed and mince 1 jalapeño if using, slice 2 green onions thin, chop 1/2 cup fresh cilantro and dice 1 avocado if using. Keep the avocado separate until the end so it doesn’t get mushy.

4. Make the dressing: in a small bowl or jar whisk 1/4 cup extra virgin olive oil, 1/4 cup fresh lime juice (about 2 limes), 1 teaspoon ground cumin, 1/2 teaspoon chili powder or smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon honey or maple syrup if you want a touch of sweetness. Taste and adjust salt or lime.

5. Transfer the fluffed quinoa to a large bowl and let it cool just a little so it’s warm not piping hot, warm quinoa absorbs dressing better and helps flavors meld.

6. Add the drained black beans, corn, red bell pepper, red onion, jalapeño, cilantro and most of the green onions to the quinoa. Pour the dressing over and toss gently to combine, scraping the bowl so everything gets coated.

7. Taste and adjust seasoning, add more salt, lime or a pinch more chili powder if you want more kick. If the salad seems dry add a splash more olive oil or lime.

8. Cover and refrigerate at least 20 to 30 minutes so the flavors marry, you can make it several hours ahead. Right before serving fold in the diced avocado and the remaining green onions so they stay fresh.

9. Serve chilled or at room temp with extra cilantro or a lime wedge on the side. Leftovers keep well 2 to 3 days but add avocado only when serving.

Equipment Needed

1. Fine mesh sieve or small strainer, for rinsing and draining quinoa and beans
2. Medium saucepan with a tight fitting lid, to cook the quinoa
3. Measuring cups and measuring spoons, for quinoa, liquids and spices
4. Large mixing bowl and a fork or wooden spoon, to toss the salad and fluff quinoa
5. Cutting board and a sharp chef’s knife, for chopping peppers, onion, cilantro and avocado
6. Can opener and a colander or small sieve, to drain the beans and corn
7. Small bowl or jar and a whisk or fork, to whisk the dressing
8. Skillet or cast iron pan (optional), if you want to char the corn for extra flavor
9. Plastic wrap or an airtight container, for chilling and storing leftovers

FAQ

Can I use frozen corn instead of canned or fresh? A: Yep, frozen works great. Thaw it first or give it a quick sauté to bring out the sweetness, then drain any excess water before adding to the salad.

How do I cook the quinoa so it doesn't get mushy? A: Rinse the quinoa, use 1 cup quinoa to 2 cups water or broth, bring to a boil then lower heat and simmer covered about 15 minutes. Turn off the heat and let it sit covered 5 minutes, then fluff with a fork and cool. Dont stir it too much while cooking.

Is this salad vegan and gluten free? A: Yes it's naturally gluten free. To keep it vegan swap the honey for maple syrup or skip the sweetener altogether.

How long will it keep in the fridge? A: Stored in an airtight container it stays good 3 to 4 days. Add the avocado right before serving or it will brown faster.

Can I make this ahead for a party? A: Totally. Make the quinoa, dressing and chop the veggies ahead, mix everything except avocado and cilantro, then toss just before serving so it stays bright and fresh.

How do I adjust the spice level? A: Leave out the jalapeño or remove the seeds for milder heat, add more jalapeño, a pinch of cayenne or extra chili powder for more kick. Taste the dressing and adjust lime or salt as needed.

Black Bean Corn And Quinoa Salad Recipe Substitutions and Variations

Quinoa: swap with couscous, bulgur, or farro. Couscous cooks way faster (use about 1:1 water), bulgur is similar texture, farro needs more water and longer simmer time.
Black beans: use chickpeas, pinto beans, or kidney beans instead. Canned versions work fine, just drain and rinse; chickpeas give a firmer bite.
Corn: frozen sweet corn (thawed) works great, or grill fresh corn for a smoky note. If you want more protein and color try shelled edamame.
Avocado: replace with diced mango for a sweet pop, or 1/4 cup crumbled feta or cotija for creamy tang, or stir in a spoonful of Greek yogurt just before serving.

Pro Tips

1) Rinse the quinoa well and after cooking spread it on a shallow pan to cool a bit so the grains dont clump, then fluff with a fork right before you dress it. Warm, slightly cooled quinoa soaks up the dressing better and you get more flavor in every bite.

2) Dry the beans and corn really well. Canned stuff holds water and will make the salad watery fast, so pat with paper towels or toast the corn in a hot pan for a few minutes to get some char and extra flavor. Trust me, that little char makes a big difference.

3) Bloom the spices in the dressing by shaking or whisking the oil and lime with the cumin and chili powder and then letting it rest 5 to 10 minutes before tossing. The flavors meld and taste less flat, so you can often use a bit less salt.

4) Add avocado and extra green onion only right before serving, and if you’re making it ahead keep the dressing separate or toss lightly and refrigerate with a paper towel on top to absorb excess moisture. Leftovers are great but the avocado will go mushy if mixed in too early.

Black Bean Corn And Quinoa Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally nailed a ridiculously simple Quinoa Corn Black Bean Salad inspired by my favorite Lebanese restaurant, and I’m sharing the one small tweak that sets my version apart.

Servings

servings

Calories

373

kcal

Equipment: 1. Fine mesh sieve or small strainer, for rinsing and draining quinoa and beans
2. Medium saucepan with a tight fitting lid, to cook the quinoa
3. Measuring cups and measuring spoons, for quinoa, liquids and spices
4. Large mixing bowl and a fork or wooden spoon, to toss the salad and fluff quinoa
5. Cutting board and a sharp chef’s knife, for chopping peppers, onion, cilantro and avocado
6. Can opener and a colander or small sieve, to drain the beans and corn
7. Small bowl or jar and a whisk or fork, to whisk the dressing
8. Skillet or cast iron pan (optional), if you want to char the corn for extra flavor
9. Plastic wrap or an airtight container, for chilling and storing leftovers

Ingredients

1 cup quinoa, uncooked
2 cups water or low sodium vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn, drained or about 1 1/2 cups fresh/frozen corn
1 red bell pepper, diced
1 small red onion, finely chopped
1 jalapeño, seeded and minced (optional)
1/2 cup fresh cilantro, chopped
2 green onions, thinly sliced
1 avocado, diced (optional)
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice (about 2 limes)
1 teaspoon ground cumin
1/2 teaspoon chili powder or smoked paprika
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
1 tablespoon honey or maple syrup (optional, for a touch of sweetness)

Directions

Rinse 1 cup quinoa under cold water for 30 seconds to cut the bitter coating, then drain. In a medium pot bring 2 cups water or low sodium vegetable broth to a boil, add the quinoa, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Turn off heat, let sit covered 5 minutes then fluff with a fork.
While quinoa cooks, drain and rinse 1 (15 oz) can black beans and drain 1 (15 oz) can sweet corn (or measure about 1 1/2 cups fresh/frozen corn). If using frozen corn, thaw and pat dry; for extra flavor quickly char corn in a hot skillet 3 to 5 minutes.
Dice 1 red bell pepper, finely chop 1 small red onion, seed and mince 1 jalapeño if using, slice 2 green onions thin, chop 1/2 cup fresh cilantro and dice 1 avocado if using. Keep the avocado separate until the end so it doesn't get mushy.
Make the dressing: in a small bowl or jar whisk 1/4 cup extra virgin olive oil, 1/4 cup fresh lime juice (about 2 limes), 1 teaspoon ground cumin, 1/2 teaspoon chili powder or smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon honey or maple syrup if you want a touch of sweetness. Taste and adjust salt or lime.
Transfer the fluffed quinoa to a large bowl and let it cool just a little so it’s warm not piping hot, warm quinoa absorbs dressing better and helps flavors meld.
Add the drained black beans, corn, red bell pepper, red onion, jalapeño, cilantro and most of the green onions to the quinoa. Pour the dressing over and toss gently to combine, scraping the bowl so everything gets coated.
Taste and adjust seasoning, add more salt, lime or a pinch more chili powder if you want more kick. If the salad seems dry add a splash more olive oil or lime.
Cover and refrigerate at least 20 to 30 minutes so the flavors marry, you can make it several hours ahead. Right before serving fold in the diced avocado and the remaining green onions so they stay fresh.
Serve chilled or at room temp with extra cilantro or a lime wedge on the side. Leftovers keep well 2 to 3 days but add avocado only when serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.