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Quinoa Red Bean Veggie Salsa

Quinoa Red Bean Veggie Salsa Recipe

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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 

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