Sweet Corn, Quinoa & Black Bean Salad Recipe

Cook quinoa

Rinse quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

Prepare corn

If using fresh corn, cut kernels from 2 ears. If using frozen, thaw and drain. Optional: char kernels in a hot skillet with 1 tsp oil over medium-high heat, stirring, until lightly browned and slightly smoky, about 4–6 minutes. Let cool slightly and add to the quinoa.

Assemble salad base

To the bowl with warm quinoa, add the cooled corn, rinsed and drained black beans, diced red bell pepper, finely diced red onion, sliced scallions, chopped cilantro, and orange segments. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Gently toss to combine so the orange segments remain intact. Taste and adjust seasoning.

Finish

Let the salad sit 10–15 minutes at room temperature to allow flavors to meld. Just before serving, drizzle 1 tablespoon extra-virgin olive oil over the top and give a final gentle toss.

Combine fresh orange juice, orange zest, white wine vinegar, honey (or agave), minced garlic, minced serrano chile (seeded if you prefer milder heat), and ground cumin in a small bowl or jar. Whisk to combine.

Slowly drizzle in the 3 tablespoons olive oil while whisking constantly (or secure jar lid and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the vinaigrette with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more honey if too tart, or more serrano if you want more heat.

Let the dressing rest at room temperature for 5–10 minutes to allow the serrano flavor to infuse and the garlic to mellow.

Just before serving, pour desired amount of vinaigrette over the salad (about 3–4 tablespoons for the full batch), gently toss to coat evenly, and serve. Reserve any extra dressing refrigerated up to 3 days.