Black Bean & Corn Quinoa Salad

If you think salads have to be leafy greens to count—think again.

Some of the most satisfying, nourishing options are the ones that go beyond the basics, combining grains, beans, veggies, and bold flavors into something you actually look forward to eating.

This Black Bean & Corn Quinoa Salad is one of my go-to recipes for exactly that reason. It’s simple to make, full of color, and perfect to have on hand for quick, grab-and-go meals throughout the week.

With a mix of plant-based protein, fiber, and complex carbohydrates, it’s a great option for supporting steady energy, fullness, and overall balance—especially in midlife.

Bonus: it naturally fits a variety of dietary preferences, including gluten-free, vegetarian, and vegan.

Simple, versatile, and built to keep you feeling your best.

Did you know.... Quinoa is a whole grain that is an excellent source of of magnesium, phosphorus, manganese, folate, copper and iron. It's even a good source of protein and dietary fiber! Yes, quinoa is a complex carb you can feel good about!

Ingredients

• 3 scallions, finely sliced

• 1 C whole kernel corn (no salt added), rinsed

• 1 C black beans (no salt added), rinsed

• 3 bell peppers (red, orange and green or yellow), diced

• 1 C quinoa

Marinade:

• Juice of 1 lime (approximately 1 Tbsp.)

• 1 Tbsp. white vinegar

• 2 Tbsp. olive oil

• 1/4 tsp. sweet dried basil

• 2 Tbsp. minced cilantro, fresh

• 1 tsp. minced garlic

Directions

1. In a small to medium saucepan bring 2 C water to a boil, add quinoa and reduce to low to simmer for approximately 15 minutes (or until all water is absorbed).

2. While quinoa is preparing, in a small sealable container, prepare the marinade: combine juice of one lime, vinegar, olive oil, basil and garlic, seal and shake well until blended. Set aside.

3. In a large mixing bowl combine scallions, corn, black beans and diced peppers.

4. Once the quinoa is done, cool slightly (or run under cold water to speed up the cooling process).

5. Next add the cooled quinoa to the black bean and corn mixture. Next add the marinade and stir to coat well as you blend all the ingredients together.

6. Chill salad in the refrigerator for at least 1 hour before serving. Store in the refrigerator for up to 5 days!

Eat and Enjoy!

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