Quinoa and Black Bean Salad

I was at Whole Foods and saw quinoa salad in the deli for $9.99 a pound. I  decided I could make it at home for significantly less. So this is the recipe I came up with. It has become a regular dish in our household. I  hope you enjoy it.



1-1/2 C. cooked organic quinoa

15 oz. organic canned black beans

1-1/2 C. cooked organic corn

1/3 C. chopped organic parsley

1/4 C. chopped organic red onion (optional)



1-1/2 T. organic red wine vinegar

2 T. organic lime juice

3/4  tsp. Celtic salt

1/3 C. organic olive oil



In a bowl, rinse quinoa 3-4 times until water runs clear. Pour quinoa into sieve to drain.

Follow standard directions for cooking quinoa.

Follow standard directions for cooking corn.

While quinoa is cooking, prepare remaining ingredients.

Rinse and drain beans, set aside.

Whisk all ingredients for dressing and set aside.

Pour quinoa into large bowl, add beans, drained, cooked corn, parsley and red onion. Toss well.

Drizzle dressing over quinoa and toss again till well coated.

Store in covered container in fridge.

Enjoy  cold or bring  salad to room temperature before serving.


Here’s what I used to make this dish:


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