Mexican Corn, Quinoa & Avocado Salad
Mexican Corn, Quinoa & Avocado Salad
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- 1.5 cups quinoa any colour is fine, rinsed
- 400 g kidney beans or black beans, drained & rinsed
- 200 g cherry tomatoes halved or quartered
- 400 g canned corn drained
- 0.5 red onion very finely chopped
- 1 avocado large, diced
- handful Fresh coriander finely chopped
- 1 tbsp extra virgin olive oil
- 0.5 lime juiced squeezed
- 1-2 tsp honey
- sea salt & cracked black pepper
Instructions
- Cook the quinoa according to packet instructions. Cool to room temperature.1.5 cups quinoa
- In a large bowl, combine the quinoa, beans, cherry tomatoes, corn and red onion.1.5 cups quinoa, 400 g kidney beans, 200 g cherry tomatoes, 400 g canned corn, 0.5 red onion
- For the dressing: Whisk together all the ingredients until well combined. Season to taste.1 tbsp extra virgin olive oil, 0.5 lime, 1-2 tsp honey, sea salt & cracked black pepper
- Drizzle the dressing over the salad and toss through. Add the diced avocado and gently toss together until well combined.1 avocado
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