June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 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
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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