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Quinoa, black bean, red pepper and corn salad

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Easy and quick

Beans and quinoa for a protein-rich salad

Quinoa provides a great medium for updating and enhancing a lot of our old recipes. In this case, I have taken a classic bean and vegetable salad and added red quinoa. The result, a salad suitable for a meal or a side, with lots of fresh vegetables plus beans and quinoa for added protein.


You can throw this dish together in 30 minutes.  It can be made in advance and is a great dish to bring for a potluck.

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Use Jerez Spanish sherry vinegar for the dressing and see my posts on quinoa, cutting corn from the cob, molcajetes and toasting spices before making this recipe.

Serve with:

Serve by itself or with Killer tacos.


Quinoa, black bean, red pepper and corn salad

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Classic black, bean. corn and red pepper salad updated with red quinoa for a protein-rich salad suitable for a main course.

  • Author: Something New For Dinner
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


  • 1 cup red quinoa
  • 1.5 cups chicken or vegetable stock
  • 1 t coriander seeds, toasted and crushed
  • 2 t cumin seeds, toasted and crushed
  • Zest of 2 limes
  • 2 T lime juice
  • 2 T Jerez Spanish sherry vinegar
  • 1/4 cup olive oil
  • 1/41/2 t crushed hot red pepper flakes, to taste
  • Salt
  • Pepper
  • 1 15 ounce can black beans, rinsed and drained
  • 4 green onions, finely sliced
  • 1 red pepper, chopped
  • 2 ears fresh white corn, kernels removed
  • 2 persian cucumbers, chopped
  • 2 stalks celery, sliced
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup chopped cilantro
  • 1/2 cup crumbled feta (optional)


  1. Place spices in a heavy-bottomed sauce pan. Toast spices fro a couple minutes until they release their fragrance and begin to darken slightly. Take care not to burn. Remove from pan and crush with a molcajete, mortar and pestle or spice grinder.
  2. Rinse your quinoa until the water runs clear. Place quinoa in same saucepan you toasted spices in. Set heat to medium and toast, stirring occasionally for about 5 minutes. Do not burn. Add 1.5 cups chicken stock and bring to a boil. Cover and reduce heat, cook for 15 minutes until seed germ spirals out. Remove from heat, stir and set aside to cool.
  3. Put ground coriander, cumin, lime zest, lime juice, vinegar, hot red pepper flakes in a small bowl. Slowly whisk in olive oil to create an emulsion. Season with salt and pepper. Set aside.
  4. In large bowl combine black beans, green onions, red pepper, corn kernels, cucumbers, celery, cherry tomatoes, cilantro and cooled quinoa. Toss with dressing.
  5. Serve with a crumbling of feta on top of each individual serving.







  1. Betsy King says:

    So yummy! I could eat it up all the time! The only question I had was what to do with the crushed coriander and cumin seeds…so I added it at the end and I think it tasted good – who know??!!!

    1. Kim says:

      Oops. My bad. The cumin and coriander go in the dressing. I have corrected the recipe. Thanks for pointing out my omission!

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