Tomato and Sweetcorn Black Bean Salad with Quinoa

If you grow your own tomatoes you will love this Tomato and Sweetcorn Bean Salad.

It’s our favourite summer salad and a great way to use up all those cherry tomatoes that are growing abundantly in our polytunnel at this time of the year.

Why You’ll Love This Easy Salad

This black bean quinoa salad is one of those salads I come back to again and again, especially in late summer when the tomatoes are ripening faster than we can eat them.

It’s colourful, fresh, and packed with flavour. And you can mix and match the salad ingredients depending on what you have on hand.

It’s a great make-ahead dish too. If you enjoy meal prep, you can make a big batch of it and store it in an airtight container. It’ll keep well in the fridge for a couple of days. It’s one of those salads that actually tastes even better the next day.

Ingredients

Here’s what you’ll need to make this summery quinoa salad. The simple ingredients are flexible, so feel free to adjust based on what’s growing in your garden or what’s in the fridge.

• Cherry tomatoes (or grape tomatoes) –  juicy and sweet, straight from the garden if possible
• Sweet corn – fresh corn kernels are lovely, but frozen or tinned work too
• Black beans – or swap in kidney beans if that’s what you’ve got
• Cooked quinoa – I usually use white quinoa, cooked in water or vegetable broth for extra flavour
• Spring onion – or red onion, finely chopped
• Red bell pepper – for colour and crunch
• Fresh herbs – parsley, fresh cilantro, or basil all work beautifully
• Olive oil or avocado oil
• Lemon juice or fresh lime juice
• Salt, black pepper, and a pinch of cayenne pepper – adjust to taste

If you’re cooking the quinoa from scratch, I usually use 1 cup of dry quinoa with 2 cups of water (or broth) and cook it according to the package directions.

Variations and Tips

The basic combination of cherry tomatoes, sweet corn, and hearty black beans is delicious on its own, but you can change it up depending on what you have.

• Try different beans like kidney beans or even a mix for extra colour and texture.
• Use fresh cilantro, parsley, or basil, whichever herb you love most.
• Add a handful of crumbled feta or diced creamy avocado just before serving for a richer twist.
• A tiny bit of maple syrup in the dressing can balance the acidity if your tomatoes are very tangy.
• For a little extra kick, try chili powder, cayenne pepper, or even some lime zest in the dressing.

Serving Suggestions

This summery quinoa salad makes a lovely healthy side dish or a satisfying lunch all on its own. It’s also perfect for

• Summer potlucks or picnics (just keep it in an airtight container and bring a serving spoon)
• A quick lunch the next day. You could also make some Vegan Soda Bread to eat with the tomato and sweetcorn bean salad
• Packed in a lunchbox with a wedge of lime and a sprinkle of feta cheese
• Served alongside grilled fish, chicken, or roasted vegetables for a more filling dinner
• Wrapped in a tortilla with avocado slices for a refreshing wrap

If you try it, let me know how it goes in the comments below, or tell me your favourite way to use up cherry tomatoes this time of year. 

Here are some more summer garden recipes:

• Easy Garden Vegetable Summer Soup
• Elderflower Lemon Drink with Strawberries
• Blackberry Breakfast Oat Bake