Mexican Bean, Rice and Quinoa Salad Recipe

Serves 6.

One serving = Protein, ½ Starch, 1 Vegetable, 1 Fat

Dressing Ingredients

6 tsp olive oil
¼ cup vinegar (apple cider)
1 tsp cumin
¼ tsp cayenne pepper

Salad Ingredients

¾ cup brown rice, cooked
½ cup quinoa, cooked
1 ½ cups black beans, cooked (if canned, use low-sodium and rinse
1 cup peppers, chopped
1 cup tomatoes, chopped
1 cup cucumber, sliced
½ cup red onion, chopped
1 cup corn (niblets)


Whisk together first 4 ingredients for the dressing.

Combine remaining ingredients in a bowl and pour dressing over top.

Let stand 1 hour.



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