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Quinoa-Black Bean Salad with Basil and Corn

Quinoa-Black Bean Salad with Basil and Corn


For the Quinoa:

  • 2 1/2 cups cooked quinoa
  • 1/2 small onion, chopped
  • 1/2 cup boiling water
  • 1/3 cup corn kernels, defrosted if frozen
  • 1 small fennel bulb, very finely diced
  • 1/3 cup canned black beans, rinsed well
  • Salt

For the Dressing:

  • 1/4 cup rice or white wine vinegar
  • 2 teaspoons basil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1 pinch cayenne pepper


  1. To cook the quinoa, combine about 3/4 cup dry quinoa with 1 1/2 cups water in a small pot. Over medium heat, bring to a boil. Turn it down, cover, and simmer for 10 to 15 minutes, until the water is completely absorbed. Turn off the heat and leave the top on for an additional 5 minutes. Fluff the quinoa and set aside. You can do this 1 to 2 days in advance.
  2. To make the quinoa black bean salad, put the onions in a small bowl, cover with boiling water and let sit for 5 minutes.
  3. Drain the onions then cover them with 1/4 cup vinegar. Let them sit until you're ready to use, another 5 minutes.
  4. To make the dressing, whisk together the vinegar, basil, and mustard in a large salad bowl. Slowly drizzle in the oil, whisking constantly, until the dressing has thickened slightly. Whisk in the honey, salt and cayenne, and then taste. Add a bit more oil if the vinegar taste is too pungent.
  5. Drain the onions, squeeze out the vinegar and add them to the dressing with the corn, fennel, and black beans. Add the quinoa and toss well. Taste for salt, adding more as necessary.


  • Recipe courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen

Nutrition Information

Per serving: 638 kcal cal., 32 g fat (4 g sat. fat), 74 g carb., 13 g fiber, 5 g sugar, 15 g pro., 115 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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