Quinoa And Black Bean Salad With Grape Tomatoes And Avocados Recipe

Ingredients

1 1/2 cups quinoa, cooked in salted water according to package instructions

1 1/2 cups black beans (15 ounce can), rinsed

1 1/2 tablespoons red wine vinegar

1 1/2 cups frozen corn, thawed

1 red bell pepper, diced

2 pickled jalapeños, minced

1-2 avocados, chopped

1 package grape tomatoes, sliced in half lengthwise

1/4 cup finely chopped fresh cilantro

Dressing;

5 tablespoons fresh lime juice

1 teaspoon salt

1 1/4 teaspoons ground cumin

1/3 cup olive oil

Cook quinoa using package instructions. Drain and place in large bowl to cool.

Combine beans with vinegar and salt and pepper to taste. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.

Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.