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RECIPE: Quinoa and Black Bean Salad

By: Open Hand Atlanta

This recipe adapted from an original recipe by dietitian Dana White.

Quinoa & Black Bean Salad


For Salad:
  • 1 c dry quinoa
  • 2 15oz cans black beans
  • 2 large bell peppers, chopped (your color preference)
  • 1 small red onion, diced (for less oniony flavor, try green onions and stick to about ½ - ¾ cup)
  • 2 ears corn (if in season and I slice right off the cob and add it raw or 1 cup thawed frozen corn)
  • ¼ cup parsley chopped
  • ¼ cup cilantro, chopped
For Dressing:
  • ½ cup Extra virgin olive oil
  • ½ cup balsamic vinegar
  • Juice of ½ lemon (about 1 Tbsp)
  • 1 tsp thyme leaves
  • 1 tsp chives, chopped
  • Black pepper to taste


  • Prepare quinoa according to package directions (rinse, drain, cook)
  • Rinse and drain black beans
  • Combine quinoa, pepper, corn, black beans, onion, and herbs
  • Add dressing to taste
  • Stir to combine
  • Add salt and pepper to taste
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