Chef Billy Parisi

What's This?
Serving size 6


4 cup cooked red quinoa15 oz strained and rinsed canned pinto beans15 oz strained and rinsed canned black beans 2 small diced stalks of celery1 small diced red bell pepper, seeds removed1 small diced yellow bell pepper, seeds removed4 thinly sliced green onions½ cup chopped fresh cilantro3 Tbsp red wine vinegar3 Tbsp olive oil3 Tbsp honey1 ½ tsp ground cumin juice of half a lemon juice of half a lime kosher salt to taste fresh cracked black pepper to taste


  1. Once the quinoa is cooked, immediately chill. Once the quinoa is cool add it to a large bowl with all of the ingredient and mix thoroughly. Chill before serving.

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Tags: Salad, Appetizer, Lunch, Dinner, Side Dish, Healthy, High Fiber, Low Sodium, Vegetarian, Quinoa, Bean & Legume, Bell Pepper

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