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+ servings

Black Bean and Corn Quinoa Salad

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Amy Rains


  • 1 cup uncooked quinoa
  • 2 cups broth or water
  • 1 14 oz can black beans
  • 14 oz frozen corn thawed or rinsed for a few minutes with hot water
  • 1 large vine ripened tomato chopped
  • 1/2 cup chopped green onion
  • 3/4 loosely packed fresh cilantro chopped (plus more for dressing)
  • 1 avocado chopped
  • For the dressing:
  • 3/4 cup olive oil
  • 1/2 cup white vinegar
  • Juice of 1 lime
  • 1/2 cup cilantro
  • 3 chipotle peppers in adobe sauce
  • 2 tsp adobe sauce
  • 2 tsp honey
  • Salt to taste


  1. Boil water or broth and quinoa is small saucepan.
  2. Cover and reduce heat to low.
  3. Cook until all water is absorbed and quinoa is fluffy (approximately 15 minutes)
  4. Set aside to large bowl and cool.
  5. Meanwhile, make the dressing.
  6. Combine dressing ingredients into a blender or food processor.
  7. Add beans, corn, tomato, cilantro, and green onion to the cooled quinoa. Mix well.
  8. Top with dressing, add avocado to garnish.

Recipe Notes

*If planning on using leftovers, read above blog post on how to keep the ingredients fresh. Also, you may only want to use some of the dressing. Reserve the rest for later use!