Black Bean, Corn, and Quinoa Salad

So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.


Quantity Unit Name Link Alternatives
1 teaspoon extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa, uncooked
cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt, to taste
1 cup fresh or frozen corn kernels
2 (15-ounce) cans black beans, drained and rinsed
½ cup fresh cilantro, chopped
1 lime, juiced
1 jalapeño, seeded and finely diced (optional)


  1. Over medium heat, heat oil in a saucepan and sauté the onion and garlic until they’re soft and translucent. Add the quinoa to the pan and cover with vegetable broth. Season with cumin, cayenne pepper, and salt, then bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes, stirring occasionally.
  2. Add the frozen corn to the pan and continue to simmer for 5 more minutes. Mix in the black beans, cilantro, lime juice, and optional jalapeño and cook until the beans are heated through.

Prep Time: 45 minutes
Serving Size: 4-6 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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