Ensalada de Quinoa con Frijoles Negros, Elote y Aguacate

A bright, zesty Mexican-style quinoa salad packed with black beans, sweet corn, creamy avocado, and a punchy lime dressing that keeps lunch light but satisfying.

Ingredients

• 1 cup (170g) dry quinoa, rinsed well
• 1 3/4 cups (420ml) water
• 1/2 tsp kosher salt (plus more to taste)
• 1 (15 oz / 425g) can black beans, drained and rinsed
• 1 1/2 cups corn kernels (from 2 ears, or thawed frozen corn)
• 1 large avocado, diced
• 1/2 small red onion, finely diced
• 1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)
• 1/2 cup chopped cilantro (coriander leaves)
• 1 jalapeño, finely minced (optional, for heat)
• 1/4 cup fresh lime juice (about 2–3 limes)
• 1/3 cup extra-virgin olive oil
• 1 tsp honey or sugar (optional, balances the lime)
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 1/2 tsp kosher salt
• Black pepper, to taste

Method

• 1

  Step 1: Cook the quinoa

  Add rinsed quinoa, water, and 1/2 tsp salt to a small pot. Bring to a boil over high heat, then cover and reduce to low. Simmer 12–14 minutes until the water is absorbed and you can see the little “tails” on the quinoa. Remove from heat, keep covered 5 minutes, then fluff with a fork.

• 2

  Step 2: Cool it down (important for a non-soggy salad)

  Spread quinoa on a plate or tray to steam-dry and cool faster, about 8–10 minutes. (Warm quinoa will melt the avocado and dull the flavors.)

• 3

  Step 3: Char the corn (big flavor, still quick)

  Heat a large skillet over high heat with a small drizzle of oil. Add corn and cook 4–6 minutes, stirring only occasionally, until you get golden charred spots and it smells sweet and toasty. Tip into a bowl to cool.

• 4

  Step 4: Make the lime dressing

  In a small jar or bowl, combine lime juice, olive oil, honey (if using), cumin, paprika, oregano, garlic, salt, and pepper. Shake/whisk until emulsified and slightly thickened. Taste and adjust salt/lime as needed.

• 5

  Step 5: Assemble the salad

  In a large bowl, combine cooled quinoa, black beans, charred corn, red onion, tomatoes, cilantro, and jalapeño (if using). Pour over about 3/4 of the dressing and toss gently.

• 6

  Step 6: Add avocado last

  Fold in diced avocado carefully so it stays chunky and creamy. Add more dressing as needed (quinoa drinks it up). Taste and adjust with extra salt, pepper, or a final squeeze of lime.

• 7

  Step 7: Serve

  Serve at room temperature or chilled. For lunch, this is great on its own or piled into a bowl with extra cilantro and a crack of black pepper.

Tips

• **Meal-prep friendly:** Make everything except the avocado up to 3 days ahead. Store dressing separately; add avocado and toss right before eating.
• **No fresh corn?** Use frozen corn (thawed) and still char it in the skillet for flavor. Canned corn works too—drain well and dry in a towel before charring.
• **Make it more filling (still lunch-light):** Add an extra 1/2 can of black beans or serve with warmed corn tortillas on the side (pan-warmed with a touch of oil).
• **Less onion bite:** Soak diced red onion in cold water for 5 minutes, then drain well before adding.
• **Storage:** Keeps 3 days in the fridge (without avocado). With avocado, it’s best within 24 hours—press cling film directly on the surface to slow browning.

Nutrition (per serving, estimate)