Make-ahead Lunch Recipe: Black Bean, Corn and Quinoa Salad



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I have made this recipe a million times.

Ok, maybe that’s a tiny bit of an exaggeration.

But I HAVE made it probably a dozen times, if not more, over the years and it’s never something I’ve put here on the blog (and I’m not quite sure why).

It’s light, fresh and perfect as a make-ahead lunch for spring and summer.

So let’s dig into this recipe, shall we?

Black Bean, Corn and Quinoa Salad
Serves 4-6

2 cups cooked and cooled quinoa
1 can organic black beans, drained and rinsed
1 1/2 cups frozen corn, defrosted
1 cup grape tomatoes, halved or quartered (bite sized)
1/3 cup very finely diced red onion
1/2 cup finely chopped cilantro
juice and zest of 1 lime (more as desired)
3 tbsp avocado oil
1/2 tsp (heaping) cumin (more as desired)
dash chili powder (for a little kick, add a dash of cayenne, as well!)
1 clove fresh garlic, minced or 1/4 tsp garlic powder
big pinch sea salt (to taste)

1. Toss together quinoa, black beans, corn, tomatoes, red onion and cilantro.

2. In a separate bowl, whisk together lime juice, avocado oil, cumin, garlic/garlic powder and a pinch of sea salt.

3. Toss dressing with salad, and taste for seasoning; adding more lime juice, salt or spices as desired.

Keeps in fridge for 3-4 days.

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