Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

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.


  • 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


  1. 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.
  2. 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.
  3. May be served at room temperature, or chilled 2 hours if desired. Keep leftovers refrigerated.

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