In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

In a large mixing bowl, combine the black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro.

In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.

Once the quinoa has cooled, add it to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.