Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a community outreach specialist with the Lifespan Community Health Institute.


  • 3 green onions, chopped
  • 3 medium tomatoes, chopped
  • 1 small red pepper, seeded, chopped
  • 1 can black beans, rinsed, drained
  • 2 cups water
  • 1 cup of rinsed quinoa
  • 1 cup fresh corn
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. cumin
  • 1 clove garlic, minced
  • 1/8 tsp. black pepper
  • Lime juice


Yield: Six servings Time: 30 minutes

Cook quinoa in water until boiling. Cover with a lid, reduce heat, and simmer until the water is absorbed. Remove from heat.

Place the warm quinoa into a large mixing bowl. Add in beans, red pepper, onion, corn, and tomato. Stir together before adding in extra virgin olive oil, a squeeze of lime juice, cumin, black pepper, and garlic.

Serve salad at room temperature or warm.