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Southwest Black Bean, Corn, and Quinoa Salad

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
6 servings
Lunch Dinner Southwestern
Southwest Black Bean, Corn, and Quinoa Salad
Ingredients
  • 2 cups chicken broth
  • 1 cup uncooked quinoa
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • 1 teaspoon red wine vinegar
  • lime, zested
  • 1/2 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 1 (15 ounce) can black beans, drained
  • 1 small red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • salt and ground black pepper to taste
Instructions
1
Heat chicken broth to a rolling boil in a 2-quart saucepan. Introduce quinoa into the mixture and stir until well combined. Gradually decrease heat to a low simmer; allow the quinoa to absorb the flavorful liquid, approximately 15-20 minutes. Remove from heat; gently fold in corn until warmed through, around 5 minutes.
2
Combine lime juice, red wine vinegar, lime zest, and cumin in a large bowl. Whisk until smooth the addition of avocado oil. Add black beans, diced red bell pepper, thinly sliced red onion, and chopped cilantro to the bowl. Season with salt and pepper to taste. Gradually incorporate the cooked quinoa and warmed corn into the mixture.