Ingredients
Salad Base
- 1 cup quinoa Rinsed under cold water
- 2 cups water For cooking quinoa
- 1 cup black beans Drained and rinsed
- 1 cup corn Canned or frozen
- 1 medium red bell pepper Diced
- 1 medium avocado Diced
- 1/4 cup cilantro Chopped
Dressing
- 1 medium lime Juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- to taste salt and pepper
Method
Preparation
- Rinse the quinoa under cold water.
- In a medium pot, bring the water to a boil.
- Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Let it cool.
Mixing
- In a large bowl, combine the black beans, corn, red bell pepper, avocado, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Add the cooled quinoa to the vegetable mixture and pour the dressing over it. Toss to combine.
Serving
- Serve chilled or at room temperature.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 12gSugar: 3g
Notes
Store in an airtight container in the refrigerator for 3 to 4 days. To maintain freshness, wait to add avocado until just before serving.
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