Recipes for Black Bean Salsa and Tabbouleh

Black Bean Salsa

Shared by Harbin Clinic Business Office

1 can black beans, rinse well

1 can white corn, drained

1 can rotel with cilantro and lime

1 can petite diced tomatoes (if possible, use fresh tomatoes)

1 small onion diced

1 fresh lime – juiced

Pinch of salt

*Refrigerate for a few hours to let tastes blend.

Quinoa Tabbouleh

Shared by Peggy Williamson, Dietician


2 cups water                                                      3 tomatoes, diced                                           

1 cup quinoa                                                      1 cucumber, diced

1 pinch salt                                                          2 bunches green onions, diced

¼ cup olive oil                                                    2 carrots, grated

½ tsp sea salt                                                     1 cup fresh parsley, chopped

¼ cup lemon juice


In a saucepan bring water to a boil.  Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutews.  Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.  Stir in cooled quinoa.


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