If you’ve followed me a while, you know one of our favorite snacking and entertaining foods is a Black Bean Veggie Salsa that we serve alongside a big bowl of tortilla chips.
It’s fresh, crisp and tangy and when paired with crunchy chips is second to none!
The Salsa recipe is from my Aunt and it’s been a fan favorite for years!
Not only is it delicious, it is super quick and easy, taking merely minutes to assemble as it’s just 6 main ingredients:
canned black beans
cherry or grape tomatoes
and fresh parsley.
It is all mixed together and seasoned with Rice Wine Vinegar, salt and pepper. That’s it.
And best part… these are ingredients we usually have in the house, so it can be prepared without a lot of planning.
Well, this fresh and yummy salsa can easily transform into a fresh and hearty salad by simply adding quinoa!
My husband and I were adding quinoa to any leftover salsa and eating as part of a salad so often that we decided it would be fun to just serve it as a salad sometimes!
You transform the salsa into an amazing salad but simply adding cooked quinoa at a ratio of 2 cups salsa to 1 cup quinoa.
Still using the same main 6 ingredients…
So if you’re looking for a quick dish to bring to a party or enjoy on your own (can anyone say meal prep?), make a big batch of salsa, a batch of quinoa and mix them together immediately or when you’re ready to eat.
And you could even add avocado to the salad to make it extra special and satisfying!
Whether you enjoy this as a salsa or a salad, this quick and easy (an super versatile dish!) is perfect for entertaining, meal prep, summer barbecues, Cinco de Mayo and any number of occasions!
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
A 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, Vegetarian
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 (approximately 1 cup, 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
Mix all ingredients together except rice wine vinegar.
Add rice wine vinegar starting with 3 tablespoons and add more to taste (we usually add about 5 tablespoons)
Season with salt and pepper
NOTE: Salsa keeps well for several days
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...