Black bean, sweetcorn and quinoa salad

    40 min

    A satisfying and healthy combination of quinoa, sweetcorn, black beans and red pepper. Dress with avocado oil, as suggested, or go for olive oil instead. Packed lunch perfection!

    3 people made this

    Serves: 6 

    • 475ml chicken stock
    • 170g uncooked quinoa
    • 170g frozen sweetcorn
    • 1 tablespoon lime juice
    • 1 teaspoon red wine vinegar
    • lime, zested
    • 1/2 teaspoon ground cumin
    • 2 tablespoons avocado oil
    • 1 (400g) tin black beans, drained
    • 1 small red pepper, seeded and chopped
    • 1 small red onion, chopped
    • 4 tablespoons chopped fresh coriander
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:40min 

    1. Bring chicken stock to the boil in a large saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until stock is absorbed, 15 to 20 minutes. Remove from heat; stir in sweetcorn. Cover and let stand until corn is warmed through, about 5 minutes.
    2. Whisk lime juice, red wine vinegar, lime zest and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red pepper, red onion and coriander. Season with salt and pepper. Stir in quinoa and sweetcorn.

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    Reviews in English (2)


    Great salad but I didn't like the dressing. I only had olive oil so maybe the cumin would taste better with avocado oil. In the end we had it with just the lime and olive oil. Will definitely make again.  -  06 Jun 2017


    Made exactly as the recipe stated and it's wonderful. It is mild flavored yet rich tasting at the same time. So easy and quick to make. Perfect for those hot summer days and a great source of protein from the beans and quinoa. This is a keeper.  -  24 Jul 2017  (Review from Allrecipes US | Canada)

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