• 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 cups cooked, cooled quinoa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 large red bell pepper, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 small to medium jalapeño pepper, seeded and minced
  • Lime wedges, for garnish

Quinoa, Black Bean, and Red Pepper Salad

DL Staff
  • Serves: 8 people
  • Calories per serving: 125

Simple and delicious, this salad is easy to modify; just add any crisp vegetables or fruit you have on hand, such as zucchini, tomato, or mango. Mound on mixed lettuce for a nice, light dinner. 

  1. In a small bowl, whisk together oil, lime juice, cumin, cayenne, and salt.
  2. In a large bowl, combine quinoa, beans, corn, bell pepper, green onions, cilantro, and jalapeño. Add dressing and toss thoroughly. Season to taste with more salt and pepper. Serve with lime wedges.

PER SERVING: 125 cal, 11% fat cal, 2g fat, 0g sat fat, 0mg chol, 5g protein, 24g carb, 5g fiber, 40mg sodium

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