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Black Bean And Corn Quinoa Toss
Florence
Print Recipe
Course
Salad
Cuisine
Mexican
Ingredients
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
Instructions
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.