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Sharon’s Quinoa Salad

Published in Recipes, Salads & Vegetables

Adapted from Sharon Masich’s recipe


  • 4 cups of cooked quinoa
  • 15 oz can black beans, reduced sodium, drained and rinsed
  • 1 cup corn
  • 3 Roma tomatoes, diced
  • 1 cup bell pepper, diced (use any colors you like- red, green, yellow, orange)


  • ¼ cup olive oil
  • 1/3 cup squeezed fresh lime juice (1-2 limes)
  • 1-2 tsp finely grated lime peel
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/3 tsp salt
  • 1/3 cup finely chopped fresh cilantro and/or basil
  • *Can add fresh garlic or garlic powder


Combine quinoa, black beans, corn, tomatoes, and bell pepper in a bowl. In another bowl, combine the dressing ingredients with a whisk until mixed together. Pour the dressing over the quinoa and vegetables, toss until well mixed. Keep in the refrigerator. Serve as a side dish to chicken or fish, as a filling in a wrap or pita, or as a salsa/dip with chips.

Yield: 8 cups, 16 servings

Serving size= ½ cup

Nutrition Information Per Serving
  • Calories: 108
  • Fat: 4.6 g.
  • Sat. Fat: 0.5 g.
  • Trans Fat: 0 g.
  • Sodium: 74 mg
  • Carbs: 15 g.
  • Fiber: 2 g.
  • Protein: 3 g.