Photo: Anna Pelzer
Tomato and Black Bean Quinoa Salad
12 ingredients
15 min + 15 min
4
openrecipes
A light and healthy corn, tomato and black bean quinoa salad. Vegan and gluten-free.
Estimated Nutrition (whole recipe, rough)
587
Calories
21g
Protein
20g
Fat
88g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Organic Gluten Free Red Quinoa (I Used Trader Joe's)
- 1 cup Water
- 1 cup Frozen Corn, Thawed
- ½ cans (15 1/2 Oz. Size) Black Beans, Drained
- ½ cups Tomatoes, Diced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Lime Juice
- 1 teaspoon Basil, Chopped
- 2 Tablespoons Cilantro, Chopped
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- ⅛ teaspoons Cayenne (red Pepper)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes