Today we’re making a dish that’s healthy, colorful, and absolutely satisfying—Mexican Black Bean Corn Quinoa Salad. This salad combines fluffy quinoa, hearty black beans, and sweet corn with fresh herbs and zesty lemon juice.

It’s light yet filling, perfect for busy weekdays, picnics, or even family dinners. Let’s go step by step so we can make it together with confidence.

Ingredients We Need

To serve 3–4 people, here’s the full list with exact amounts:

- 1 cup quinoa (about 170 g)

- 2 cups water (for cooking quinoa)

- 1 red bell pepper

- 1 can black beans (400 g, rinsed and drained)

- 1 can corn (300 g, drained)

- 3–4 green onions

- 1 small bunch of fresh cilantro (about ½ cup chopped)

- 7–8 fresh mint leaves (optional but refreshing)

- 1 lemon (juiced)

- ½ teaspoon ground cumin

- ½ teaspoon black pepper

- ½ teaspoon salt (adjust to taste)

- 1 clove garlic, minced (optional)

- ½ avocado, diced (optional for creaminess)

- 1 tablespoon olive oil (optional for a smoother texture)

Step-by-Step Instructions

1. Rinse and cook quinoa

- Place 1 cup quinoa in a fine strainer and rinse under cold water. This removes the natural bitterness.

- Add quinoa and 2 cups water to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

- When the water is absorbed, remove from heat. Let it rest covered for 5 minutes, then fluff with a fork. Set aside to cool slightly.

2. Prepare the red bell pepper

- Cut the bell pepper into large chunks.

- Roast in the oven at 200°C (390°F) for about 10 minutes, or dry-fry in a pan until the skin starts to wrinkle slightly.

- Let it cool, then dice into small pieces about the size of beans.

3. Chop the fresh herbs

- Slice 3–4 green onions thinly.

- Chop the cilantro finely until you have about ½ cup.

- Tear or chop the mint leaves into small pieces.

4. Mix the base

- In a large salad bowl, place the green onions at the bottom.

- Add the warm quinoa and stir well. The heat from quinoa helps release the onion’s aroma.

- Let this mixture cool to room temperature before adding other ingredients.

5. Combine the salad

- Add the roasted bell pepper, black beans, corn, cilantro, and mint to the quinoa mixture.

- Squeeze in the juice of one lemon.

- Sprinkle in ½ teaspoon cumin, ½ teaspoon black pepper, and ½ teaspoon salt.

- Stir everything until well mixed.

6. Optional finishing touches

- If you like it creamier, add ½ diced avocado.

- For richer flavor, drizzle 1 tablespoon olive oil.

- If you enjoy bold taste, stir in 1 minced garlic clove.

How and When to Enjoy It

This salad is perfect as a main meal for lunch or a refreshing side for dinner. We can prepare it in advance and store it in the fridge for up to two days—it stays fresh and delicious. It’s also great for potlucks, family gatherings, or a picnic in the park because it’s colorful, easy to transport, and loved by many.

Tips for the Best Results

- Always rinse quinoa before cooking to avoid bitterness.

- Roast the bell pepper just enough for a smoky note but not too soft.

- For more crunch, add diced cucumber or toasted pumpkin seeds.

- A little extra lemon juice before serving gives the salad a fresh lift.

A Tasty Ending

Lykkers, our Mexican Black Bean Corn Quinoa Salad is not just a salad—it’s a complete, balanced meal that brings joy to every bite. With fluffy quinoa, creamy beans, sweet corn, and refreshing herbs, this dish is both nourishing and exciting. It’s easy to make, budget-friendly, and versatile for any occasion.

So, will you try making this salad for your next meal prep or share it at a picnic? Let’s grab our quinoa, beans, and corn, and create a dish that tastes like sunshine in a bowl!