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Mediterranean Quinoa Salad with Black Beans and Corn

Close-up of a vibrant Mediterranean Quinoa Salad with Black Beans and Corn, mixed with feta cheese and herbs.
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Prepare a fresh, protein-rich salad combining quinoa, black beans, corn, feta cheese, and a bright lemon-herb dressing.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, thawed or drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • For the Dressing: 1/4 cup olive oil
  • For the Dressing: 3 tablespoons fresh lemon juice
  • For the Dressing: 1 teaspoon dried oregano
  • For the Dressing: 1/2 teaspoon salt
  • For the Dressing: 1/4 teaspoon black pepper

Instructions

  1. Cook the quinoa: Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool completely.
  2. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until combined.
  3. Assemble the salad: In a large bowl, combine the cooled quinoa, black beans, corn, feta cheese, cucumber, red onion, and parsley.
  4. Dress the salad: Pour the prepared vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
  5. Serve: You can serve the salad immediately or chill it for 30 minutes to allow the flavors to meld before serving.

Notes

  • For added flavor, add 1/4 cup chopped Kalamata olives to the salad mixture.
  • If you prefer a sweeter note, add 1/2 cup chopped cherry tomatoes.
  • This salad keeps well in the refrigerator for up to four days, making it good for meal prep.

Nutrition

Find it online: https://spoonsprout.com/mediterranean-quinoa-salad-with-black-beans-and-corn/