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.
Our recipes 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.