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Black Bean, Roasted Corn & Avocado Salad Ona Bed of Red Quinoa


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  • 1 cup red Quinoa cooked with broth
  • 2 cups chicken or vegetable broth
  • 1 -15 oz. can black beans, drained & rinsed
  • 2 cups roasted corn kernels
  • 1 avocado, cut into 1/2 inch pieces
  • 1 pint grape tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 3/4 cup Cilantro Salad Dressing
  • 1/2 bunch cilantro, chopped
  • 1/4 cup olive oil
  • Zest of 1 lime
  • sea salt & pepper


Servings 6
Preparation time 20mins
Cooking time 20mins


Step 1

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing and toss gently. Add salt, pepper and lime zest to taste. Add 1/2 of
cilantro and gently toss once more. Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool.
When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.


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