Quinoa and Black Bean Salad (Gluten-Free)


  • 1 1/2 cups quinoa, cooked in salted water according to package instructions
  • 1 (15 oz.) can black beans, rinsed
  • 1 1/2 tbsp. white wine vinegar
  • Salt and pepper, to taste
  • 1 (15 oz.) can whole corn kernels
  • 1 small green bell pepper, diced
  • 2 pickled jalapeños, minced
  • 1-2 avocados, chopped
  • 1 package grape tomatoes, sliced in half lengthwise
  • 1/4 cup finely chopped fresh cilantro


  • 5 tbsp. fresh lime juice
  • 1 tsp. salt
  • 1 1/4 tsp. ground cumin
  • 1/3 cup olive oil


Cook quinoa using package instructions. Drain and place in large bowl to cool.


Combine beans with vinegar, salt and pepper. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.


Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.

by The Savvy Kitchen