Black Bean, Corn, and Quinoa Salad Recipe

Black Bean, Corn, and Quinoa Salad Recipe

  • 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
  1. Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
  2. Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
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