Let’s prepare this vibrant and flavorful Quinoa and Black Bean Salad!

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly under cold water in a fine-mesh sieve. This removes any remaining saponins, which can give quinoa a bitter taste.

Combine the rinsed quinoa with 2 cups of water (or follow package directions) in a pot or saucepan.

Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender and fluffy. You should see little “tails” appear on the quinoa grains.

Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and finish cooking.

Fluff the quinoa with a fork and let it cool completely. This is important, as adding hot quinoa to the other ingredients can wilt the vegetables and make the salad soggy. You can spread the cooked quinoa on a baking sheet to help it cool faster.

Step 2: Prepare the Vegetables

While the quinoa is cooking and cooling, prepare the other ingredients:

Drain and rinse the canned black beans thoroughly.

If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it. If using canned corn, drain it.

Dice the bell pepper into small, even pieces.

Dice the red onion into small pieces.

Chop the fresh cilantro.

Slice or dice the avocado (wait to do this until just before assembling the salad to prevent browning).

Step 3: Make the Dressing

In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined and emulsified (the oil and lime juice should be fully incorporated, creating a slightly creamy mixture).

Step 4: Combine the Salad Ingredients

In a large bowl, combine the cooled cooked quinoa, drained and rinsed black beans, corn kernels, diced bell pepper, diced red onion, and chopped cilantro.

Step 5: Add the Avocado

Just before serving, add the sliced or diced avocado to the salad. Gently toss to combine, being careful not to mash the avocado too much.

Step 6: Dress the Salad

Pour the dressing over the quinoa and vegetable mixture.

Toss gently to combine, ensuring that all the ingredients are evenly coated with the dressing.

Step 7: Serve or Chill

Serve the Quinoa and Black Bean Salad immediately, or refrigerate it for later. Chilling the salad for at least 30 minutes allows the flavors to meld and develop further.