Black Bean Veggie Salsa
Prep time
Total time
An fresh, hearty and delicious salad perfect for anytime! t's gluten-free, vegan and couldn't be easy to put together. Start with our go-to Black Bean Veggie Salsa (also great with chips!) and mix it with Quinoa. Stores well in the refrigerator for several days.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 7-10 cups
Ingredients
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
Instructions
Salsa
- Mix all ingredients together
- NOTE: Salsa keeps well for several days
Salad
- At a ratio of 2 cups salsa to 1 cup cooked quinoa, add quinoa to salsa and toss to combine
- 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.
Made this for lunch today and both me and my husband loved it! I added some lime juice, and it was delicious.
So happy you love it too! Lime juice is a great idea– I bet that tasted delicious!
Delicious! Thanks for posting
One of our favorites! So happy you love it!
Very fresh and healthy! Quick to put together which I love! Having this for lunch all week over some arugula! YUM!
Yes! One of our favorite salads to have on hand and eat with greens for lunch! It’s also great with some chips 🙂