Quinoa Red Bean Veggie Salsa

Veggie Bean Salsa makes for a super-flavorful side dish at your BBQ, a meal-prep idea, a quick lunch, OR scooped up with high-quality chips.Makes about 6 servings

Ingredients:

• 15 oz red (kidney) beans, drained & rinsed of using canned
  
• 1 cup fresh organic sweet corn, cut from cob (eaten raw is good when the corn is fresh and local!) Or frozen
• organic corn, thawed, Or last choice canned corn, drained
  
• 1 sweet green bell pepper, diced
  
• 2 jalapenos, minced + a few additional slices for garnish
  
• 1 large red onion, diced
  
• 1 cup cherry tomatoes, halved
  
• 1 small bunch parsley or cilantro leaves (your preference), chopped
  
• 1/2 a fresh lemon, juiced
  
• 1.5 Tbsps extra virgin olive or avocado oil
  
• sea salt and fresh ground black pepper, to your taste
  
• 3 cups cooked Quinoa

Instructions:

In a large glass bowl, gently combine all ingredients together.

Keep refrigerated in an airtight container for up to 3 days, or serve immediately.

Enjoy!

❤Rachel

Quinoa Red Bean Veggie Salsa Recipe

Category Sides Snacks

Ingredients

• 15 oz red (kidney) beans, drained & rinsed of using canned
• 1 cup fresh organic sweet corn, cut from cob (eaten raw is good when the corn is fresh and local!) Or frozen organic corn, thawed, Or last choice canned corn, drained
• 1 sweet green bell pepper, diced
• 2 jalepenos, minced + a few add slices for garnish
• 1 large red onion, diced
• 1 cup cherry tomatoes, halved
• 1 small bunch parsley or cilantro leaves (your preference), chopped
• 1/2 a fresh lemon, juiced
• 1.5 Tbsps extra virgin olive or avocado oil
• sea salt and fresh ground black pepper, to your taste
• 3 cups cooked Quinoa

Instructions

1. In a large glass bowl, gently combine all ingredients together.
2. Keep refrigerated in an airtight container for up to 3 days, or serve immediately.

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