Black Bean, Corn, and Quinoa Salad
Description
This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
Ingredients
•
2 cups chicken broth
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1 cup uncooked quinoa
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1 cup frozen corn
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1 tablespoon lime juice
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1 teaspoon red wine vinegar
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lime, zested
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1/2 teaspoon ground cumin
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2 tablespoons avocado oil
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1 (15 ounce) can black beans, drained
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1 small red bell pepper, seeded and chopped
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1 small red onion, chopped
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1/4 cup chopped fresh cilantro
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salt and ground black pepper to taste
Directions
1
Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
2
Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.