Spicy Southwest Salad with Black Beans, Avocado, and Quinoa
Author: Debbie
Recipe type: Salad Entree or side
Cuisine: Vegan, Vegetarian
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1 cup cooked quinoa
- 1 can Black Beans, rinsed and drained
- 1 cup corn
- 2 tomatoes, chopped
- 1 small red onion, chopped
- 1 Serrano chili, seeded and chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 1 teaspoon salt (optional)
- pepper to taste
- 1 avocado, chopped
- Prepare the quinoa according to package directions. Allow to cool, or chill for two hours.
- Combine the quinoa, beans, corn, tomatoes, onion, chili, and cilantro and toss.
- Squeeze the lime juice over the salad.
- Add the cumin, salt, and pepper and toss again lightly.
- Add the avocado last, tossing it in gently into the salad.
- Serve at room temperature, or allow the salad to chill for an hour.
Recipe by at https://coachdebbieruns.com/spicy-southwest-salad-quinoa-avocado/
3.5.3251