Quinoa salad with corn and beans

Mediterranean · Salad · 25 min · Serves 4

This bright, colorful salad comes together in about 20 minutes and tastes even better the next day—perfect for meal prep or a potluck. Fluffy quinoa, sweet corn, and hearty beans create a satisfying base that holds up beautifully, while a simple lemon-olive oil dressing lets all the fresh flavors shine through.

Ingredients

• 1 cupquinoa
• 2 cupswater or vegetable broth
• 1.5 cupscorn kernels (fresh or frozen)
• 1 can (15 oz)canned black beans, drained and rinsed
• 1red bell pepper
• 0.5red onion
• 0.25 cupfresh cilantro, chopped
• 3 tbsplemon juice
• 3 tbspolive oil
• 1garlic clove, minced
• 0.5 tspsalt
• 0.25 tspground cumin

Method

1. 1

   Rinse quinoa under cold water, then cook in broth according to package directions until fluffy and the liquid is absorbed. Spread on a plate to cool slightly.

   15 min

2. 2

   While quinoa cooks, whisk together lemon juice, olive oil, minced garlic, salt, and cumin in a small bowl to make the dressing.

3. 3

   Dice the red bell pepper and thinly slice the red onion. If using fresh corn, cut kernels from the cob; if frozen, thaw slightly.

4. 4

   Combine the cooled quinoa, corn, black beans, bell pepper, onion, and cilantro in a large bowl.

5. 5

   Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust seasoning with extra salt or lemon juice as needed.

6. 6

   Serve right away or cover and refrigerate for up to 3 days. The flavors meld together beautifully as it sits.