Quinoa, Corn and Black Bean Salad

Rationale: high in fiber, high in protein, easy, make-ahead, leftovers make a great lunch, gluten free

Variations: use a different bean, use brown rice (or yellow rice) instead of quinoa

Serving suggestion: serve as a main dish or a side dish, in our house it’s likely to get served with a green leaf salad and a fruit on the side.


  • 2 ½ cups cooked quinoa
  • 3 ears corn, kernels removed (or two cups frozen corn, thawed)
  • 1 red bell pepper, roasted, seeded, and diced
  • ½ small red onion, diced
  • 2 cups cooked black beans, or one 15 oz can, drained and rinsed
  • 1 cup finely chopped cilantro
  • 6 green onions (white and green parts), thinly sliced
  • 1 jalapeño pepper, minced (remove seeds for less heat)
  • Zest of one lime and juice of 2 limes
  • 1 Tbsp ground cumin
  • Salt to taste


Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.

Makes 4 servings.

Nutrition per serving for 4 servings:

  • Calories: 334
  • Fat: 4g
  • Protein: 15g
  • Fiber: 11g
  • Sugar: 6g
  • Iron: 21% RDA