Make-ahead lunch Recipe: Black Bean, Corn and Quinoa Salad

I have made this recipe a million times.

Ok, maybe that's a tiny bit of an exaggeration.

But I HAVE made it probably a dozen times, if not more, over the years and it's never something I've put here on the blog (and I'm not quite sure why).

So let's dig into this recipe, shall we?

Black Bean, Corn and Quinoa Salad

Serves 4-6

2 cups cooked and cooled quinoa

1 can organic black beans, drained and rinsed

1 1/2 cups frozen corn, defrosted

1 cup grape tomatoes, halved or quartered (bite sized)

1/3 cup very finely diced red onion

1/2 cup finely chopped cilantro

juice of 1 lime (more as desired)

3 tbsp avocado oil

1/2 tsp (heaping) cumin (more as desired)

1 clove fresh garlic, minced or 1/4 tsp garlic powder

big pinch sea salt (to taste)

1. Toss together quinoa, black beans, corn, tomatoes, red onion and cilantro.

2. In a separate bowl, whisk together lime juice, avocado oil, cumin, garlic/garlic powder and a pinch of sea salt.

3. Toss dressing with salad, and taste for seasoning; adding more lime juice, salt or cumin as desired.

Keeps in fridge for 3-4 days.

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Kristin Dovbniak


I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.


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© 2020 Kristin Rugg Dovbniak for Healthy Balanced Mama