Quinoa and Black Bean Salad

Susan Feliciano


I found this recipe in an old Weight Watchers folder, dated 1997. I don't think I knew what quinoa was in 1997, but recently we have enjoyed eating this high protein grain-type food.
This salad is excellent; you would hardly know it's a Weight Watchers recipe, it tastes so good. 1 cup = 2 Points®. Only the beans and quinoa have a Points® value; all the other ingredients are "free."
You may use canned diced tomatoes as long as you drain them well. Even cook your own beans - measure 1 1/2 cups cooked.
I double the recipe when I take it to a pot-luck.

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20 Min


15 Min


Stove Top


1/3 c
dry quinoa
1 c
4 tsp
fresh lime juice, or more to taste
1/4 tsp
ground cumin
1/4 tsp
ground coriander
2 Tbsp
finely chopped fresh cilantro
2 Tbsp
minced scallions
15 oz
can black beans, rinsed and drained
2 c
seeded and diced fresh tomatoes
1 c
diced red bell pepper
1 Tbsp
minced fresh or canned green chilies
1-2 pinch
salt and pepper, to taste

Directions Step-By-Step

Rinse the quinoa. Boil the water; add quinoa, cover, and simmer about 15 minutes, until all the water is absorbed. Uncover and cool for 15-20 minutes.
Combine lime juice, cumin, coriander, cilantro, and scallions in a large bowl. Stir in beans, tomatoes, bell peppers, and chilies. Add the cooled quinoa, salt, and pepper to taste.
May be served at room temperature, or chilled 2 hours if desired. Keep leftovers refrigerated.

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