This black bean and corn quinoa salad is warm, flavorful, and super simple to make. A hearty side dish that works for weeknights or meal prep.
I recently hopped on the quinoa train, and honestly, I’m not sure what took me so long!
It’s light, fluffy, and somehow makes everything feel a little fancier.
This warm black bean and corn quinoa salad has quickly become one of my go-to dishes.
It’s great for busy weeknights, potlucks, or whenever you want something hearty and fresh, and it’s even better the next day if you’re into leftovers (which I very much am).
Jump to:
Ingredients
Scroll down for the complete recipe with ingredient measurements.
- Uncooked Quinoa
- Vegetable Broth
- Olive Oil
- Red Pepper
- Jalepeño
- Shallot
- Garlic Cloves
- Frozen Sweet Corn
- Black Beans
- Cilantro
- Lime
- Chili Powder
- Cumin
- Salt and Pepper
- Avocado
Warm Black Bean and Corn Quinoa Salad
Nutritious, flavorful, and downright delicious! This Warm Black Bean and Corn Quinoa Salad is the perfect side or light meal—fluffy, filling, and so good.
Ingredients Â
- 1 ½ cups Uncooked Quinoa
- 3 cups Vegetable Broth
- 3 tablespoons Olive Oil
- 1 Red Pepper finely chopped
- 1 Jalapeño finely chopped, seeds and ribs removed for a milder flavor
- 1 Small Shallot finely chopped
- 2 Garlic Cloves minced
- 12 oz Frozen Sweet Corn
- 15 oz Low Sodium Black Beans rinsed and drained
- Salt and Pepper to taste
- 1 teaspoons Chili Powder
- ½ teaspoons Cumin
- 3 tablespoons Cilantro chopped
- 2 tablespoons Lime Juice freshly squeezed
- Avocado Slices for serving
InstructionsÂ
-
First, cook quinoa according to the directions. I cook 1 ½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
-
Heat 3 tablespoons of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
-
Add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
-
In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.
Notes
Sliced avocados are fantastic with this salad. I often present the avocado on the side for individual serving.
Nutrition
Serving: 0.5cupCalories: 1358kcalCarbohydrates: 191.7gProtein: 56.1gFat: 50.4gSaturated Fat: 7.8gSodium: 322mgPotassium: 4319mgFiber: 44.3gSugar: 14.5gCalcium: 371mgIron: 23mg
How to Store Leftovers
Allow the salad to cool to room temperature before storing.
Store the salad in an airtight container in the refrigerator for up to 5 days.
You can freeze it, if desired, and it will safely store for a couple of months. However, some ingredients may become mushy after freezing and thawing.
