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Black Bean, Corn, and Quinoa Salad
Black Bean, Corn, and Quinoa Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious Southwest salad with black beans, corn, and quinoa, drizzled in avocado oil for a speedy meal.
Ingredients:
  • 2 cups chicken broth
  • 1 cup uncooked quinoa
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • 1 teaspoon red wine vinegar
  • lime, zested
  • 0.5 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 1 (15 ounce) can black beans, drained
  • 1 small red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • salt and ground black pepper to taste
Instructions:
  • In a 2-quart saucepan, bring chicken broth to a lively boil. Add quinoa and simmer covered on low heat until the broth is absorbed, about 15 to 20 minutes. Remove from heat, mix in the corn, cover, and let it sit until the corn is warmed through, approximately 5 minutes.
  • In a large bowl, combine lime juice, red wine vinegar, lime zest, and cumin. Slowly whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper, then fold in quinoa and corn.

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