Black Bean Quinoa Salad
4.52 Ratings
Lucy Alvarez
- Serves
- 4
Delicious left over.
Ingredients
Salad
- 1 cup Quinoa
- 2 cup Chicken broth
- 15 ounce 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
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Directions
Instructions
- Step 1
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.
- Step 2
In a cast iron skillet, roast corn in 1 tsp of oil over medium-high heat until slightly browned. Set aside and let cool.
- Step 3
Wisk together ingredients for dressing and set aside.
- Step 4
Combine black beans, corn, bell pepper, scallions, tomatoes and avocado. Gently mix into quinoa. Add dressing to taste. Serve chilled or at room temperature.