Black Bean, Corn & Avocado Salad Over Red Quinoa with Cilantro Dressing

2 Cups Vegetable Broth (I love “better than boullian” brand)

1 Cup Red Quinoa, cooked in vegetable broth (above)

1-15 oz Can Black Beans, drained and rinsed ( half or whole can)

1 Cup Frozen Sweet Corn Kernels, thawed

1/2 Avocado, cut into 1/2 inch pieces

1 Cup Grape Tomatoes, halved

1/4 – 1/2 Cup Red Onion, finely diced

Olive Oil- Anywhere from a drizzle to 1/8 Cup

Zest of 1/2 Lime

Cilantro Dressing (see below)

*Optional Sea Salt and Pepper

Chopped Cilantro for garnish

Directions

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing (recipe below) and toss gently. Taste, as it may not need any more salt! Mine did not. Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the cilantro if desired and gently toss once more and set aside. * I did not add the chopped cilantro, I felt that it did not need more after adding the dressing with the cilantro.

When quinoa is cooked, drizzle with olive oil or use more. Toss and add salt and pepper to taste only if desired* I did not need to add this either! If you are watching calories and fat also go light on the oil here as the bean mixture has plenty! Let the quinoa cool if serving as a salad, or if you are like me, top with the bean mixture and eat it warm right away… mmmmm. When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with cilantro if desired.

Cilantro Dressing

1/3 Cup Olive Oil

2 Tbs Chopped Cilantro

3 Tbs White Wine Vinegar

1/2 tsp Salt

1/4 tsp Ground Cumin

Squirt of Agave Nectar

Place all ingredients in a container with tight fitting lid and shake! Taste and adjust.

* Note: I halved this recipe aside from the quinoa. It was a little bit heavy on the dressing but I did not mind and I loved it! If serving more people, you may double it and use the whole can of beans, 2 cups corn, whole avocado, 1 pint grape tomatoes, 1/2 cup red onion and zest of 1 lime. You may or may not need to double the dressing.