Quinoa and Black Bean 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

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.

5 from 1 vote

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Course: Grain and bean salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 to 6

Author: Veg Kitchen

Ingredients

• 3/4 cup uncooked quinoa rinsed in a fine sieve
• 1 cup halved yellow or red cherry tomatoes
• 1 medium firm ripe avocado, peeled and diced
• 1/2 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
• 1/4 cup minced fresh cilantro
• 1/2 cup salsa use your favorite variety
• 1 to 2 tablespoons extra-virgin olive oil as desired
• Juice of 1/2 to lime to taste
• 1 teaspoon ground cumin
• Salt and dried hot red pepper flakes to taste

Instructions

• Combine the quinoa with 1 1/2 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.
• Transfer the quinoa to a serving container to cool. If need be, speed up the cooling process by refrigerating for a while.
• Once the quinoa is just warm, combine it with the remaining ingredients in the container and stir together. Serve at once.

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• Explore Vegkitchen’s wide array of quinoa recipes.
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