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?
@roto_tudor: I’ve already got it book marked for when I can start eating carbs again! It looks super delicious, though I’m wondering if the red onion could be cooked. Some people (myself included) have a hard time with raw onion - it causes stomach pain and what not. Red is especially evil, and I always know when I’ve eaten it because I get CRAZY dreams. It seems to help when it’s cooked down a bit in some olive or coconut oil.
For those not in the know, QUINOA (keen-wah) is a complete protein which means it contains a balanced proportion of all 9 essential amino acids. Translation: It’s SUUUUUUUUUUUUUUUPER good for you.
So add quinoa and the super awesome fat of the avocado and you’ve got yourself a stew!
P.S. the capsaicin in peppers is really good for your heart. And libido.
I don’t see any reason you could cook the red onion. You might increase the bell pepper, since you’re going to loose some of the crunch from the onion. Also reduce some of the oil and salt, since you’re more then likely going to be sauteeing the onion in that. (I’d use a neutral oil as well)
