Black Bean, Corn, and Quinoa Salad

This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 250 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• salt and ground black pepper to taste
• 2 cups chicken broth
• ½ teaspoon ground cumin
• 1 tablespoon lime juice
• 1 small red onion, chopped
• 1 teaspoon red wine vinegar
• 1 cup frozen corn
• 1 (15 ounce) can black beans, drained
• 1 small red bell pepper, seeded and chopped
• 1 cup uncooked quinoa
• 2 tablespoons avocado oil
• lime, zested

Recipe Instructions

Step 1

Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.

Step 2

Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.