Black Bean, Red Pepper and Quinoa Salad


Black Bean, Red Pepper and Quinoa SaladIngredients

  • 3 tbs. olive oil
  • 1 cup quinoa, rinsed in cold water and drained
  • 2 cups water or low sodium chicken broth
  • ½ tsp. ground cumin
  • 2 tbs. lime juice
  • 1 can 15 -oz can black beans, rinsed & drained
  • 1 large ripe tomato, peeled, seeded, and diced (about 1 cup)
  • 1 small sweet red bell pepper, seeded and chopped
  • 2 green onions, finely chopped
  • ¼  cup chopped fresh cilantro leaves
  • ½  tsp. garlic salt
  • 4 cups mixed salad greens


  1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in water, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.
  2. In medium-size bowl, whisk together remaining 2 tablespoons oil, and lime juice. Stir in black beans, tomato, red bell pepper, green onions, cilantro, garlic salt and cooked quinoa.
  3. To serve, divide greens among 4 salad plates.  Spoon quinoa mixture onto greens.  Serve at room temperature or refrigerate until 30 minutes before serving.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.