Black Bean Veggie Quinoa Salad
Prep time
Total time
Our go-to Black Bean Veggie Salsa mixed with Quinoa and topped with creamy avocado for a fresh, delicious and hearty salad, perfect for anytime!
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 7-10 cups
Black Bean Veggie Salsa (makes approximately 6-7 cups)
  • 1 can of black beans, drained & rinsed
  • 1 can of corn, drained & rinsed
  • 1 green pepper, chopped
  • 1 red onion, chopped
  • 1 tomato, chopped OR approx 1 cup cherry or grape tomatoes halved
  • 1 bunch Curly Italian Parsley, chopped (more or less to taste)
  • Rice Wine Vinegar to taste (Start with 3 tbsp and taste. I use approximately 3-5 tbsp)
  • salt to taste
  • pepper to taste
3 cups cooked Quinoa
1 avocado, cut into cubes for serving
  1. Mix all ingredients together
  2. NOTE: Salsa keeps well for several days
  1. At a ratio of 2 cups salsa to 1 cup cooked quinoa, add quinoa to salsa and toss to combine
  2. NOTE: I give you this ratio because we will tend to leave some of the salsa as is and make some of it into a salad. With this ratio, you have the option of making one big salad or a smaller salad or making the salad fresh each time you serve it over the course of a few days.
For serving, top with avocado as desired
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