An easy Mexican quinoa salad full of black beans, sweet corn, bell peppers, onions, tomatoes, and avocado with a tangy lime vinaigrette is a perfect lunch salad.
1canapproximately 1 2/3 cups black beans, drained and rinsed
1cupof frozen corn
1bell pepper
1onion
2cupsof cherry tomatoesquartered
1avocado**
2tablespoonsof olive oil
1teaspoonof garlic powder
1teaspoonof cumin
1teaspoonof chili powder
salt and pepper to taste
sprinkle of cilantro*
Dressing
The juice of two limes
3/4cupof olive oil
salt and pepper
Instructions
Cook the quinoa according the package instructions and set aside in a large bowl.
While the quinoa is cooking, dice the onion and pepper and cook in 2 tablespoons of olive oil over medium heat until soft, about 5-7 minutes.
When onions and pepper are soft, add the drained black beans, corn and spices. Cook until corn is thawed.
Pour the warm veggie mixture over the quinoa. Add the quartered cherry tomatoes and diced avocado.
In a separate bowl, whisk together the lime juice and olive oil. Season with salt and pepper. Pour dressing over the quinoa salad and toss together until all veggies are coated.
Notes
*People have a love hate relationship with cilantro. If you love it, use it. If you hate it, feel free to omit it.**If you are adding the avocado when you make the salad and intend to eat this all week long, then you must toss it in the dressing. The lime keeps the avocado from turning brown.