Black Bean, Corn & Avocado Salad Over Red Quinoa With Cilant Recipe

Name: Black Bean, Corn & Avocado Salad Over Red Quinoa With Cilant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable broth; 1 cup quinoa (red quinoa preferred); 1 (15 ounce) can black beans, drained and rinsed; 1 cup sweet corn; 1/2 avocado, cut into 1/2 inch pieces; 1 cup grape tomatoes, halved; 1/4 - 1/2 cup red onion, finely diced; olive oil, Anywhere from a drizzle to 1/8 Cup; 1/2 lime, zest of; 1/2 bunch cilantro, chopped (optional); sea salt and pepper (optional); cilantro, chopped for garnish (optional); 1/3 cup olive oil; 2 tablespoons cilantro, chopped; 3 tablespoons white wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1 dash agave nectar

Servings: persons

2 cups vegetable broth
1 cup quinoa (red quinoa preferred)
1 (15 ounce) can black beans, drained and rinsed
1 cup sweet corn
1/2 avocado, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
1/4 - 1/2 cup red onion, finely diced
olive oil, Anywhere from a drizzle to 1/8 Cup
1/2 lime, zest of
1/2 bunch cilantro, chopped (optional)
sea salt and pepper (optional)
cilantro, chopped for garnish (optional)
1/3 cup olive oil
2 tablespoons cilantro, chopped
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 dash agave nectar

1
Cook quinoa with broth according to package directions.
2
While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below) and toss gently. Taste, as it may not need any more salt (mine did not). Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
3
When quinoa is cooked, drizzle with olive oil. If you are watching calories and fat go light on the oil here or omit as the bean mixture has plenty! Toss and add salt and pepper to taste.
4
When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with chopped cilantro if desired.
5
Cilantro Dressing: Place last 6 ingredients in a container with tight fitting lid and shake! Taste and adjust.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups vegetable broth, 1 cup quinoa (red quinoa preferred), 1 (15 ounce) can black beans, drained and rinsed, 1 cup sweet corn, and more.

Yes, Black Bean, Corn & Avocado Salad Over Red Quinoa With Cilant falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean, Corn & Avocado Salad Over Red Quinoa With Cilant

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