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).

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 of 1 lime (more as desired)

3 tbsp avocado oil

1/2 tsp (heaping) cumin (more as desired)

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 cumin as desired.

Keeps in fridge for 3-4 days.

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