This Black Bean, Corn and Quinoa Salad is a deliciously fresh stand-alone salad or side dish for family meals. It’s quick to make, packed with wholesome ingredients and full of flavour without being too bold for little ones. The mix of quinoa [1] and black beans [2] creates a hearty base – they’re rich in plant-based protein and fibre. Combined with sweet corn, fresh lime, coriander and Mexican flavours, this quinoa salad is fresh and bright. Whether it’s a packed lunch, an easy family dinner or Mexican-style feast, this quinoa salad recipe ticks all the boxes for taste, nourishment and and ease!
Ingredients in Black Bean, Corn and Quinoa Salad
This corn, black bean and quinoa salad recipe calls for a mix of pantry staples and fresh ingredients:
Quinoa – Now readily available in supermarkets, you’ll likely find dry quinoa in the health foods section. I use white quinoa which is the most common, but black or red quinoa work just as well.
Corn – I use frozen sweet corn kernels. Easy! You could also use fresh corn, and cook it along with the quinoa.
Coriander/cilantro – Fresh cilantro/coriander leaves and stems too.
Garlic – One clove for flavour. Substitute for 1 tsp of minced garlic.
Red onion – Red onion is best but you could substitute with white onion or green onions.
Capsicum/bell pepper – I prefer using red bell pepper/capsicum for the colour, but you could use either green or yellow. Just note that green capsicum tends to be a little less sweet and slightly more bitter than other colours.
Black beans – You’ll need one 400g/14oz tin. Try to find a ‘no added salt’ variety. If using standard, drain and rinse the beans well to remove as much excess sodium [3] as possible.
Taco seasoning – I make my own additive-free taco spice mix. If your family have no gluten intolerances then buying a packet of your favourite Mexican seasoning is a great option to make this a really easy-to-make dish.
Lime juice – Use freshly squeezed lime juice if you can, rather than bottled. It makes a difference!
Salt (optional) – Adjust to taste. You can add the salt at the end of cooking, after reserving a portion for any younger family members if you like.
How to make Black Bean and Quinoa Salad
This Mexican quinoa salad is really quick and easy to make! Just chop the fresh ingredients while you cook the quinoa and corn, then mix it together. Here’s a summary of how to make it.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: First, cook the quinoa and frozen corn following preferred packet instructions. Rinse and drain the cooked quinoa and corn and allow it to cool completely.
Step 2: Make the quinoa dressing by mixing together the finely chopped coriander, garlic, red onion, capsicum, lime juice and spices in a large bowl.
Step 3: Add the cooled quinoa, corn and black beans to the dressing. Mix all the ingredients together for a yummy, easy salad or side dish!
THERMOMIX QUINOA SALAD:
Thermomixer? Firstly, make the dressing in your Thermomix, by finely chopping coriander, garlic, red onion and capsicum and mixing with lime juice and spices. Transfer this to a large bowl, and then use your machine to cook the quinoa and corn. Next, rinse and drain the cooked quinoa and corn and allow it to cool. Then combine all ingredients for an easy, yummy salad or side dish!
A great quinoa salad for toddlers!
Is this quinoa salad toddler-approved, you ask? Yes! It sure is in my house!
Look, I admit it’s messy business when your 18 month old feeds themselves this grain salad. But how can I complain when they love it and ask me for seconds? Proud mumma moment! 😍
Protein-packed quinoa [1] and hearty black beans [2] have plenty of health benefits, and this easy quinoa salad is such a great way to expose kids to a variety of nutritious ingredients. Plus, they’ll love the colour!
Serving
This tasty quinoa salad is a great side dish for any Mexican feast, BBQ or easy family dinner. It can be prepared ahead of time and refrigerated, so is perfect for entertaining – it’s different and delicious!
If going with the easy family dinner option, I’ll normally serve this at room temperature with grilled chicken for a complete meal. Of course, you can keep this plant-based salad recipe meat-free for a vegetarian main course.
Making ahead and storing
This Mexican quinoa salad is a great recipe for meal prep, I love having it for the week’s lunches.
STORING: Store in an airtight container in the refrigerator for up to 5 days. It’s not suitable for freezing.
LOOKING FOR ANOTHER KID-FRIENDLY SIDE DISH FOR FAMILY DINNER?
Try these vegetables with pesto. They’re quick and easy to make, fresh tasting and a different way of serving green veggies!
Making this Black Bean, Corn and Quinoa Salad? Please leave a 🌟 star rating and a 📝 comment below, I love hearing how my recipes work for you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more kid-friendly side dishes.
Enjoy,
Chloe x
Black Bean, Corn and Quinoa Salad
Category: SidesIngredients
- 3/4 cup quinoa rinsed in a fine mesh sieve
- 100 g frozen corn kernels
- 1/2 cup fresh coriander/cilantro finely chopped (Thermomixers: stems roughly chopped) (30g)
- 1 garlic clove finely chopped (Thermomixers: peeled)
- 1/2 large red capsicum/bell pepper finely chopped (Thermomixers: roughly chopped) (150g)
- 1/3 red onion finely chopped (Thermomixers: peeled) (30g)
- 40 g fresh lime juice (approx. 1 lime)
- 1 tsp taco seasoning (Note 1)
- 1/2 tsp salt for family over 12 months
- 1 400g/14oz can black beans rinsed and drained
Instructions
- Cook 3/4 cup quinoa and 100 g frozen corn kernels, following preferred packet instructions. Once cooked, rinse corn and quinoa under cold gentle running water. Allow to drain thoroughly and cool.
- To make the quinoa salad dressing, put 1/2 cup fresh coriander/cilantro, 1 garlic clove, 1/2 large red capsicum/bell pepper, 1/3 red onion, 40 g fresh lime juice, 1 tsp taco seasoning and 1/2 tsp salt into a large bowl. Mix well to combine.
- Add the cooled corn, quinoa and 1 400g/14oz can black beans to the dressing mixture. Stir to combine.
Thermomix Instructions
- To make the quinoa salad dressing, put 1/2 cup fresh coriander/cilantro and 1 garlic clove into the mixing bowl. Chop for 7 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add 1/2 large red capsicum/bell pepper, 1/3 red onion, 40 g fresh lime juice, 1 tsp taco seasoning and 1/2 tsp salt. Chop for 3 seconds, speed 5, MC on. Transfer to a large bowl, and return the mixing bowl to base.
- Add 1 litre/1 quart water. Insert the simmering basket and add 3/4 cup quinoa and 100 g frozen corn kernels. Cook for 16 minutes, 100°C, speed 4, MC on.
- Carefully remove simmering basket and rinse corn and quinoa under cold gentle running water. Allow to drain thoroughly and cool.
- Add the cooled corn, quinoa and 1 400g/14oz can black beans to the dressing mixture. Stir to combine.
Recipe Notes
Nutrition Information
[1] 8 Evidence-Based Health Benefits of Quinoa, 2023, Healthline Media.
[2] Are Black Beans Healthy? Nutrition, Benefits, and More, 2023, Healthline Media.
[3] Black beans, 2023, Solid Starts Inc..
One Response
Just love the corn and black bean quinoa, but find all your recipes so well thought out – nutritious and tasty!!