Quinoa Corn, Black Bean Salsa Salad Recipe

Main dish vegetarian quinoa salad, with zesty lime dressing

Thanks to our dear gluten free friend, Janiece, for this tasty salsa style quinoa corn black bean salad recipe. It's a perfect take-along recipe, for work or school.

Quinoa corn and black bean salad is a light main dish vegetarian recipe, great anytime of the year. Quinoa, corn and black beans are all healthy, satisfying, and go together so well!

Cooking Tips: When you're cooking quinoa - or any grain - make double, so you'll always have some cooked quinoa on hand to add to recipes like Quinoa Veggie Stir Fry, Breakfast Quinoa, or Quinoa Tofu Stuffed Peppers

Since there were no fresh mangos when we first made this recipe, we used soaked dried mangos, which worked perfectly. If you can't find any mangos, just leave them out.

Janiece recommends eating this quinoa salad within 12 hours for best taste. That means you could make it the night before to take with you the next day. If you have leftover cooked quinoa, canned beans and frozen corn, this quinoa salad recipe comes together very quickly!

4 - 6 side or 2 - 3 main servings, 30 minutes prep time

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Salad Ingredients:

• For The Dressing:
• 1 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 Tbsp chopped scallions
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp minced fresh jalapeño pepper
• Fresh ground black pepper to taste
• For The Salad:
• 2 cups cooked quinoa
• One 15 oz can black beans, rinsed and drained OR: 1 cup cooked black beans
• 1 - 2 ears fresh corn, cooked, and kernels stripped off OR: 1 cup frozen corn kernels
• 1 - 2 ripe plum tomatoes, chopped (about 3/4 cup
• 3/4 cup chopped bell pepper (red, green, orange, yellow or a mix)
• Optional: 1 cup ripe mango, peeled and chopped
• OR: 1/2 cup dried mango slices, soaked 1 hour in hot water OR: soak overnight in cold water, then cut in 1/2 inch dice
• Lime wedges for garnish

Directions

1. 1 hr ahead: Soak dried mango in hot water if you're using it instead of fresh mango
2. 1 hr ahead: Cook quinoa if you haven't got any on hand
3. Dressing: Chop scallions, cilantro and jalapeño pepper
4. Combine with cumin, salt, pepper, olive oil & lime juice
5. Salad: Rinse and drain the black beans
6. Cook corn and slice off the kernels, OR: thaw 1 cup frozen corn
7. Chop tomatoes and peppers
8. Mix together cooked quinoa (press out any lumps), black beans, veggies and mango
9. Add the salad dressing and stir
10. Adjust seasonings to taste
11. Serve garnished with lime wedges
12. Cover and chill if you don't plan to eat the salad immediately

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More Delicious Quinoa Salad Recipes:

Mango Quinoa Salad Quinoa Black Bean Salad Quinoa Lentil Salad Quinoa Salad

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