Quinoa, black bean and corn salad

Quinoa, black bean, and corn salad

Quinoa salad is a staple for pot lucks and summer barbecues at our house. This recipe makes a large bowl of quinoa salad that will see you through any family dinner and makes great leftovers.

Course Salad, Side Dish
Cuisine American, Slow Carb, Vegan, Vegetarian
Keyword quinoa, quinoa salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 137 kcal



  • 1 cup quinoa
  • ½ purple onion finely chopped
  • 1 can black beans
  • 1 can corn
  • 1 package cherry or grape tomatoes (about 1 heaping cup)
  • 1 bunch chives (optional)


  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 clove garlic crushed
  • 1 tablespoon cumin
  • 1 teaspoon oregano


To make the quinoa

  1. To cook quinoa in a rice cooker, follow the manufacturers instructions for cooking 1 cup of dry rice.

  2. To cook the quinoa in a saucepan, add 1 cup of quinoa and 2 cups water to a medium saucepan with a tight-fitting lid. Bring to a boil over medium high heat. As soon as the mixture comes to a boil reduce the heat to low and simmer, covered, for 15 minutes.

  3. Once the quinoa is cooked, remove it from the heat, fluff it with a fork, and set it aside to cool.

To make the dressing

  1. Combine 2 tablespoons water, olive oil, lime juice, garlic, cumin and oregano in a cup and stir.

To assemble the salad

  1. Put the cooled quinoa in a large mixing bowl and add the chopped purple onion.

  2. Rinse and drain the black beans and the corn and add them to the quinoa mixture.

  3. Cut the cherry or grape tomatoes in half and add them to the quinoa mixture.

  4. Add the dressing to the quinoa mixture and stir until the dressing is evenly mixed in.

  5. Garnish with chopped chives, if desired.