Quinoa and Black Bean Salad with Corn and Avocado

quinoa and black beans salad with corn and avocado

Quinoa and black beans join forces with corn and avocado to make a sturdy salad with southwestern flavors. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos. Photos by Evan Atlas.


Quinoa and Black Bean Salad with Corn and Avocado
Author: 
Recipe type: Grain and bean salad
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Quinoa and black beans join forces with corn and avocado to make a sturdy salad with southwestern flavors. It’s a perfect main-dish salad.
Ingredients
  • ¾ cup uncooked quinoa, rinsed in a fine sieve
  • 1 cup halved yellow or red cherry tomatoes
  • 1 medium firm, ripe avocado, peeled and diced
  • ½ medium orange or yellow bell pepper, optional
  • 1 cup fresh or frozen corn kernels, lightly cooked
  • 1 cup cooked or canned (drained and rinsed) black or pinto beans
  • 2 scallions, green parts only, thinly sliced
  • ¼ cup minced fresh cilantro
  • ½ cup salsa (use your favorite variety)
  • 1 to 2 tablespoons extra-virgin olive oil, as desired
  • Juice of ½ to lime, to taste
  • 1 teaspoon ground cumin
  • Salt and dried hot red pepper flakes to taste
Instructions
  1. Combine the quinoa with 1½ cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed.
  2. Transfer the quinoa to a serving container to cool. If need be, speed up the cooling process by refrigerating for a while.
  3. Once the quinoa is just warm, combine it with the remaining ingredients in the container and stir together. Serve at once.

quinoa and black beans salad with corn and avocado recipe

quinoa and black bean salad with corn and avocado

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2 comments on “Quinoa and Black Bean Salad with Corn and Avocado

  1. JennyG

    There is no need to add olive oil to this dish. Rely on the squirt of fresh juice from the lime (or a lemon) and the liquid from the salsa. If you crave the taste of fat, I suggest grinding some flax seeds and sprinkling them on top.
    To create a creamy sauce, blend raw cashews with a ripe mango and a splash of rice vinegar.

  2. Talia

    Made this tonight! So good. I added mango and subbed the bell pepper for jalepenos.
    I also added shrimp. It was amazing!

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