Black Bean, Corn and
Avocado Salad with Quinoa
1 cup uncooked quinoa
2 cups chicken broth
15 oz can black beans rinsed and
drained
2 cups corn, fresh or canned
drained
1 avocado, peeled and ut into ½ inch
pieces
1 pint cherry tomatoes, halved
½ cup red onion, finely diced
½ bunch cilantro leaves, chopped
2 tbl olive oil
Zest and juice of 1 lime
Zest and juice of 1 lemon
Sea salt and pepper
Cook quinoa with chicken broth
according to package directions. Let cool to room temperature.
Combine beans, corn, avocado,
tomatoes and onion. Toss with cooled quinoa
Whisk together cilantro, olive oil,
citures juice and zest. Toss with quinoa. Add salt and pepper to taste.
Refrigerate several hours or overnight. Best eaten within a day.
