Quinoa Salad with Beans and Corn Recipe
This quinoa salad with beans and corn is an example of contemporary American cooking inspired both by Mexico and the “superfoods” trend. It’s colorful, filling, and works great as a workday lunch. The flavor is reminiscent of a light chili with beans – just cold and without tomato sauce.
This salad combines trendy quinoa with beans and corn, drawing on Mexican flavors but in a light, lunchbox-friendly form. Cumin, lime, and fresh cilantro give it the character of food-truck street food, just in a much healthier version. Thanks to plenty of protein and fiber it’s truly satisfying, yet still feels fresh and light.
Chef's tips
Be sure to rinse the quinoa thoroughly in a sieve until the water stops foaming – otherwise the salad can have a slightly soapy aftertaste. After cooking, spread the quinoa out on a plate so it can steam off quickly and not clump together; for the salad it should be lukewarm or completely cold. Always taste before serving and adjust with extra lime and salt – after chilling, the flavors tend to flatten a bit.
How to serve
It’s an excellent packed work lunch – no reheating needed and it travels well in a backpack or bag. For a home barbecue, serve it as a colorful side to grilled chicken breast or halloumi. It also pairs nicely with a glass of lime-and-mint water or a light sugar-free lemonade if you’re watching your calories.
Ingredients
- quinoa - 200 g
- red beans - 240 g
- corn - 150 g
- bell pepper - 1 piece
- onion - 0.5 pieces
- cherry tomatoes - 150 g
- cilantro - 2 tablespoons
- oil - 3 tablespoons
- lime juice - 2 tablespoons
- cumin - 0.5 teaspoons
- chili powder - 0.25 teaspoons
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Rinse the quinoa in a fine-mesh sieve under running water to remove any bitterness. Then cook it in lightly salted water (about 1 part quinoa to 2 parts water) for 12–15 minutes, until the grains are tender but still slightly springy. Drain off any excess water and set aside to cool.
- Drain the beans and corn in a sieve, rinse under cold water, and let them drain very well.
- Wash the bell pepper, remove the core and seeds, and cut into small cubes. Peel the red onion and finely chop it. Cut the cherry tomatoes into halves or quarters.
- Rinse the fresh cilantro, pat dry, and finely chop.
- In a small bowl, whisk together the oil, lime juice, cumin, chili powder, salt, and pepper until you get a smooth dressing.
- In a large bowl, combine the cooled quinoa, beans, corn, bell pepper, onion, and tomatoes. Pour the dressing over and gently toss to combine.
- Finally, add the chopped cilantro and toss lightly again. Taste and, if needed, adjust the seasoning with extra salt, pepper, or lime juice.
- Serve the salad right away or after chilling in the fridge for about 30 minutes to let the flavors meld.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem zamieszaj, bo sos może opaść na dno. Z czasem smaki się wzmacniają, więc następnego dnia może być jeszcze lepsza.
