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Fresh Charred Corn and Black Bean Quinoa Salad

fresh charred corn and black bean quinoa salad - featured image
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A vibrant and filling summer salad featuring smoky charred corn, nutty quinoa, and hearty black beans tossed with a fresh lime dressing. Perfect for quick lunches, potlucks, or light main dishes.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed
  • 3 cups fresh corn kernels (about 4–5 ears), husked and kernels removed
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly cracked black pepper to taste
  • Optional: 1 avocado, diced, or crumbled queso fresco for garnish

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. While quinoa cooks, heat a grill pan or skillet over medium-high heat. Spread 3 cups fresh corn kernels evenly on the pan. Let them char without stirring for 3-4 minutes until deep golden brown spots appear. Toss and cook for another 3 minutes to get an even char. Remove from heat and set aside.
  3. In a large mixing bowl, combine cooked and cooled quinoa, charred corn, rinsed black beans, diced red bell pepper, and finely chopped red onion. Toss lightly to mix.
  4. In a small bowl, whisk together 3 tablespoons olive oil, juice of 2 limes (about 3 tablespoons), 1 teaspoon ground cumin, salt, and pepper to taste. Optionally add a pinch of chili powder for heat.
  5. Pour the dressing over the quinoa mixture. Add chopped cilantro and toss gently to coat evenly. Taste and adjust seasoning if needed.
  6. Serve immediately or chill in the fridge for 30 minutes to allow flavors to meld. Just before serving, fold in diced avocado or sprinkle queso fresco if desired.

Notes

Rinse quinoa thoroughly to remove bitterness. Patience is key when charring corn to avoid burning. Use freshly squeezed lime juice for best flavor. Toast cumin lightly before adding to dressing for deeper flavor. Keep dressing separate if making ahead. Add avocado just before serving to prevent browning.

Nutrition

Keywords: charred corn salad, black bean quinoa salad, summer salad, healthy salad, gluten-free salad, vegetarian salad, easy salad recipe

Find it online: https://bitefuljoy.com/fresh-charred-corn-and-black-bean-quinoa-salad-easy-healthy-recipe-for-summer/