Quinoa and Black Bean Vegetable Salad

contributed by Beth Mayer, LICSW

A delicious recipe that I love.


1 cup uncooked quinoa (red or white)
1 – 14 oz can of black beans, drained and rinsed
1 red pepper, chopped
1/4 cup cilantro, finely chopped
2 green onions, chopped
1 cup fresh corn (or frozen, rinsed and hot water)
1 small avocado, chopped into one inch pieces (add just before serving)


4-5 tablespoons of lime juice (or juice from 2 limes)
1/2 teaspoon of kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup of extra virgin oil
1/2 teaspoon of cumin, or more to taste

Cook quinoa according to package directions. While it is cooking, prepare the chopped vegetables and whisk together the dressing. Allow the quinoa to cool after cooking 5 minutes. Fluff with a fork. Add the beans and other vegetables except the avocado and toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste.

Bring salad to room temperature before serving. Add avocado.

I think it is best cold.

Meal plan connection

We recommend portioning on your own as you work on/towards normalized eating. If you are on an exchange based meal plan, check here for the exchanges: Meal Plan Exchanges.