Salad Vegetarian

Black Bean And Corn Quinoa Toss

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Black Bean And Corn Quinoa Toss

Florence
Print Recipe
Course Salad
Cuisine Mexican

Ingredients
  

  • 2 -15 oz cans black beans rinsed and drained well
  • 4 cups fresh or frozen corn kernels
  • 1 pint grape or cherry tomatoes quartered
  • 2 cups cooked quinoa
  • 1 small red onion finely diced
  • 1/2 cup chopped fresh cilantro
  • 1 ripe avocado pitted, peeled, and diced
  • 1 Tbsp olive oil
  • 2 lemons juiced
  • sea salt to taste

Instructions
 

  • In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
  • Whisk together olive oil and lemon juice.
  • Add to the salad bowl and toss to coat well.
  • Sprinkle with salt.

 

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