Salad Vegetarian

Black Bean And Corn Quinoa Toss


Black Bean And Corn Quinoa Toss

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.