Black Bean, Corn and Avocado Salad with Quinoa

 

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.