THIS IS DEFINITELY A MUST TRY!!! SOOOOOO GOOOD!!
This is one of those “omg I just ate an amazing, tasty, salad and I’m so satisfied!”
I’m going to be eating this for the next couple of days. :) YAY
Avocado and Black Bean Quinoa Salad
Ingredients:
for the salad:
- 1 15-oz cans black beans, drained and rinsed
- 1/2 red onion, minced
- 1 large red bell pepper, diced
- 2 cups of corn (I used trader joe’s frozen corn, I left it in the fridge overnight and strained it)
- 1 cup uncooked quinoa
- 1 1/2 large (ripe but firm) avocado, diced
- 1 small bunch cilantro, minced
- 2 jalapeños (optional, if you like spicy foods :D)
- for the dressing:
- juice of 3 limes
- 2 tsp cumin
- 3 T extra virgin olive oil (optional)
- 1/4 tsp sea salt
Directions:
Bring quinoa to a boil with 2 1/2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
Place black beans, red onion, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge.
Time:
45 minutes (includes prep time for chopping veggies)
Holy yum.
If you make this, I want this.
Did you see this @Berstreet?
