Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.9
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.1 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad calories by ingredient
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This recipe is from the Savvy Vegetarian This recipe is from the Savvy Vegetarian
Number of Servings: 8


    Water, tap, 1.5 cup (8 fl oz) (remove)
    Green Peppers (bell peppers), 1.5 cup, chopped (remove)
    Peppers, sweet, red, raw, sliced, 1.5 cup (remove)
    Celery, raw, 0.8 cup, diced (remove)
    Cilantro, raw, 4 tbsp (remove)
    Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove)
    Beans, black, 2 cup (remove)
    Jalapeno Peppers, 1.5 pepper (remove)
    Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)
    Scallions, raw, 0.25 cup, chopped (remove)
    Salt, 0.5 tsp (remove)
    Olive Oil, 3 tbsp (remove)
    Lime Juice, .25 cup (remove)
    Garlic, 2 clove (remove)


The quinoa can be made ahead of time and refrigerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later.

Makes 8 1 cup servings (NI for 8)


NOTE: I added hot sauce, a bit more sauce, and more chili & cayanne pepper to spice it up a bit.

Number of Servings: 8

Recipe submitted by SparkPeople user JENTHEGEOLOGIST.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    It was a little bit of work to get made, but totally worth it for the incredible flavour! Made it for a side dish/main course when a vegetarian friend was coming over for a BBQ (not veggie) and he loved it as his main course. Will definately make again - no question! Thanks for sharing!!! - 8/1/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Colorful, flavorful, healthy and delicious! - 4/18/08

    Was this review helpful?   yes  No

  • 0 of 2 people found this review helpful
    This is the most dificult recipe to follow it is not writen corecly ( I'm a chef of 20 years ) - 5/12/08

    Was this review helpful?   yes  No
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