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Diablo Quinoa & Black Bean Salad


  • 2 cups cooked quinoa (or substitute cooked brown rice)
  • 1 cup canned black beans, rinsed and drained 1 cup fresh, canned (rinsed and drained), or frozen (defrosted) sweet corn kernels
  • 1/2 red bell pepper, chopped
  • 2 green onions, chopped
  • 1/3 cup Diablo Verde Creamy Cilantro Sauce 2-1/2 tablespoons white wine vinegar
  • Salt and pepper, to taste


  • Add the first 5 ingredients in a large bowl.
  • In a separate bowl, combine Diablo Verde and white wine vinegar.
  • Add Diablo and vinegar mixture to quinoa mixture. Stir to combine. Salt and pepper to taste.
  • Chill in the refrigerator for at least 1 hour before serving.

Photo by Sari M Bailey

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