Black Bean, Corn, and Quinoa Salad

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

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.

Ingredients

  • salt and ground black pepper to taste
  • 2 cups chicken broth
  • 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
  • 0.25 cup chopped fresh cilantro
  • 0.5 teaspoon ground cumin

Categories

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