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Recipe By: Heather Teoh

Quinoa Salad with Black Bean & Corn

This satisfying salad is perfect for a pot luck or picnic! It’s bursting with flavor, easy to make, and complements meats, seafood, and other dishes. Serve it chilled or at room temperature.

Yield: Serves 4 as a main course or 8 as a side dish

Quinoa Salad with Black Bean & Corn 


  • 1 ½ cups quinoa
  • 2 ¼ cups vegetable broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 ½ cups cooked corn, frozen or cut from 2 ears
  • ½ cup red bell pepper, finely chopped
  • ¼ cup cilantro, finely chopped
  • 1 large lime (or 2 small limes), juiced
  • 1 ½ Tbsp. red wine vinegar
  • 1 Tbsp. garlic powder
  • Salt & pepper to taste
  • *Optional: Add 2 tsp. cayenne pepper for a spicy salad.


Rinse the quinoa in cold water and drain through a sieve.

Bring the broth to a boil and add the quinoa. Cover the pot and lower the heat to medium. Cook the quinoa for about 20 minutes (for al dente texture). Fluff with a fork and set aside to cool.

Toss together the black beans, corn, red bell pepper and cilantro to the cooled quinoa. Add lime juice, red wine vinegar, garlic powder, and salt and pepper to the salad. Toss everything together.

Enjoy as a side dish or main course!

Recipe and photo by Heather Teoh

For more recipes using bell peppers, visit:

Roasted Red Pepper & White Bean Salad by Are You Hungry?

Chicken, Black Bean, and Red Pepper Salad by Kalyn’s Kitchen

Plantain Fritters with a Spicy Sweet & Sour Peach and Bell Pepper Chutney by The Healthy Foodie

Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to on Food Literacy Center’s website. Thank you!

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