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Spicy Black Bean and Quinoa Salad

Happy Cinco de Mayo! This salad is a family favorite and has been shared many times with friends at Mexican themed parties. Kids love it for it's sweet - mildly spicy and comforting taste.


12 oz Dry Black Beans, soaked overnight and rinsed*

1 C Uncooked Quinoa, soaked, rinsed and drained

(Don’t skip this step – soak your quinoa for 4h-overnight. Quinoa is gluten-free, rich and complex whole grain that can be difficult to digest)

3 Tbs Sherry Vinegar

1 Tbs Coconut Aminos

2 Limes - Zest and Juice

1 Chipotle in Adobo Sauce - Minced**

1/3 C plus Extra Virgin Olive Oil

6 Scallions

1 Small Red Onion

1 Yellow Bell Pepper

1 Bunch of Fresh Cilantro

Sea Salt and Pepper to Taste


1. In a large saucepan, cover the beans with cold water and bring to a boil simmer of low heat for 1.5 -2 hours. Make sure they are cooked but still firm and not mushy.

2. Cook the quinoa per the package. Chill quickly by spreading the quinoa on a baking sheet for 10 minutes.

3. Finely diced scallions, red onion, yellow pepper, and cilantro.

4. In a large bowl whisk EVOO, sherry vinegar, coconut aminos, lime zest/juice, and chipotle until well blended. Add the black beans, quinoa, scallions, red onion, yellow pepper, and cilantro.

5. Season with sea salt and papper, toss to combine and serve.


* You can use 2 cans of black beans instead cooking your own.

** Add 2-3 chipotles for the extra kick.

*** You can add fresh organic corn for a bit of sweetness.

This salad can be made in advance and refrigerated overnight. Makes great leftovers.


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