Black Bean And Corn Quinoa Toss

Black Bean And Corn Quinoa Toss
Recipe type: 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
  • ½ cup chopped fresh cilantro
  • 1 ripe avocado, pitted, peeled, and diced
  • 1 Tbsp olive oil
  • 2 lemons, juiced
  • sea salt to taste
  1. In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
  2. Whisk together olive oil and lemon juice.
  3. Add to the salad bowl and toss to coat well.
  4. Sprinkle with salt.


Black Bean And Corn Quinoa Toss was last modified: May 27th, 2014 by Chef