Black Bean Veggie Quinoa Salad

Gluten-free and vegan, this simple and delicious salad is colorful, flavorful, and satisfying! It comes together quickly and is equally perfect for lunch, dinner, entertaining, or meal prep.

- black beans - yellow corn - green pepper - red onion - tomato


"Made this for lunch today and both me and my husband loved it! I added some lime juice, and it was delicious."

- Cassie

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 the 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.

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.