Black Bean Quinoa Salad

Feeling that warm summer vibe in the air means the outdoor patio dining season is finally here! With all out time at home these days, we could use a little outdoor living, even if it is in our own backyards. And you could probably use a few new recipe ideas for these warmer days and nights. This salad has a Tex-Mex flavour with black beans, corn and avocado and works equally well as a main dish on its own or served as a side with grilled chicken or fish.

Cooking Time: 25 Minutes Serves: 6

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 15 oz canblack beans, rinsed and drained
• 1 15 oz cancorn, sweet; drained and rinsed (or 3 ears of corn, corn kernels removed)
• 1/2onion, red; diced
• 2 cupscabbage , purple; chopped
• 1 cup tomatoes, cherry; chopped
• 1bell pepper, yellow; chopped
• 1 bunch cilantro, stems removed and roughly chopped
• 2 limes, juiced
• 2 tbsp olive oil
• 1/2 tsp salt, sea
• 1/2 tsp pepper, black
• 1 avocado, diced

DIRECTIONS

ONE: Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.

TWO: To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.

THREE: Add lime juice, olive oil, sea salt, and black pepper. Stir well.

FOUR: Top with avocado, serve, and enjoy!

FIVE: Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.

Recipe provided courtesy of Pulse Canada.