adapted from Eat Live Run
Ingredients:
1 can black beans, drained and rinsed
1 large orange bell pepper, diced
1 can sweet corn, drained and rinsed
1 cucumber, diced
1 cup uncooked quinoa
1 small bunch cilantro, minced
for the dressing:
juice of 3 limes
2 tsp cumin
3 T extra virgin olive oil
1/4 tsp sea salt
1/4 tsp fresh ground pepper
Directions:
Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
Place quinoa, black beans, cilantro, bell pepper, avocado and corn kernels in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients then pour over salad. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge.
Time:
45 minutes (includes prep time for chopping veggies)
