Cast Iron

Black Bean Quinoa Salad

Name: Black Bean Quinoa Salad
Yield: Serves 4
Ingredients: 1 cup Quinoa; 2 cups Chicken broth; 15 ounces Black beans (drained and rinsed if from a can); 1 teaspoon Oil (olive or vegetable); 1 cup Corn kernels (thawed if frozen); 1 cup Grape tomatoes; 1 Avocado, cut into chunks; 3-4 Limes, juiced; 1 teaspoon Salt; 1 teaspoon Cumin; 1/3 cup Extra Virgin Olive Oil

by: Lucy Alvarez

August 20, 2013

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Author Notes

Delicious left over. —Lucy Alvarez

Serves 4

Ingredients

Salad
1 cup Quinoa
2 cups Chicken broth
15 ounces Black beans (drained and rinsed if from a can)
1 teaspoon Oil (olive or vegetable)
1 cup Corn kernels (thawed if frozen)
1 cup Grape tomatoes
1 Avocado, cut into chunks

Dressing
3-4 Limes, juiced
1 teaspoon Salt
1 teaspoon Cumin
¹/₃ cup Extra Virgin Olive Oil

In This Recipe

Tools

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Directions

Bring quinoa and broth to a boil. Lower heat to medium-low and cover. Simmer for until all liquid is absorbed, about 15 minutes. Set aside and let cool.
In a cast iron skillet, roast corn in 1 tsp of oil over medium-high heat until slightly browned. Set aside and let cool.
Wisk together ingredients for dressing and set aside.
Combine black beans, corn, bell pepper, scallions, tomatoes and avocado. Gently mix into quinoa. Add dressing to taste. Serve chilled or at room temperature.

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