Ingredients
- 1 cup quinoa
- 1 3/4 cups water
- Pinch kosher salt
- 1 can black beans 15 ounces, rinsed and drained
- 1 red bell pepper chopped
- 1 cup grape tomatoes halved
- 1 cup fresh corn raw or charred
- 1 large avocado chopped
- 1/2 cup red onion diced
- Kosher salt and black pepper to taste
- 1/2 cup cilantro-lime dressing* (use linked recipe in serving suggestions)
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa, water, and the pinch of salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
- In a large bowl, mix together the cooled quinoa, black beans, chopped red bell pepper, halved grape tomatoes, corn, chopped avocado, and diced red onion. Season the salad with kosher salt and black pepper to your liking.
- Pour the cilantro-lime vinaigrette over the salad and toss until everything is evenly coated. Adjust the seasoning with more salt and pepper if needed. Serve the salad at room temperature immediately, or chill for 30 minutes to an hour to let the flavors meld.
