Project Description

Recipe courtesy of our Featured Dietitian Sharon Palmer, RDN

The jewel-like black beans shine in this crunchy, zesty salad. Serve it

with corn tortillas and vegetable soup for an easy, refreshing meal.

Recipe Ingredients (Topping):

  • 1 – 15 oz can black beans, no salt added, rinsed, drained

  • 1 cup cooked quinoa (according to package directions)

  • 1 cup frozen corn

  • 1 small red bell pepper, chopped

  • 1 cup chopped fresh mango

  • ¼ cup chopped red onion

  • ½ cup fresh cilantro, chopped (or 2 tsp dried if not available)

  • 1 small fresh jalapeno pepper, seeded, finely diced

  • 1 lemon, juiced

  • 1 1/2 Tablespoon extra virgin olive oil

  • 2 cloves garlic, minced

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • ¼ teaspoon turmeric

Instructions

Mix beans, quinoa, corn, pepper, mango, onion, cilantro and jalapeno together in a mixing bowl.

In a small bowl, whisk lemon juice, olive oil, garlic, cumin, chili powder and turmeric together.

Toss into salad mixture and chill until serving time.

Makes 6 servings (about 1 cup each)