Mexican Corn, Quinoa & Avocado Salad

Mexican Corn, Quinoa & Avocado Salad

Servings 4
Calories 512 kcal

Ingredients
 
 

  • 1 1/2 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
  • 1/2 red onion very finely chopped
  • 1 avocado large, diced

Dressing

  • 1 tablespoon extra virgin olive oil
  • 1/2 lime juiced squeezed
  • 1–2 teaspoons honey
  • 1 handful coriander leaves finely chopped
  • sea salt & cracked black pepper

Instructions
 

  • Cook the quinoa according to packet instructions. Cool to room temperature.
  • In a large bowl, combine the quinoa, beans, cherry tomatoes, corn and red onion.
  • For the dressing: Whisk together all the ingredients until well combined. Season to taste.
  • Drizzle the dressing over the salad and toss through. Add the diced avocado and gently toss together until well combined.

Nutrition

Calories: 512kcalCarbohydrates: 78gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 158mgPotassium: 1332mgFiber: 17gSugar: 6gVitamin A: 448IUVitamin C: 30mgCalcium: 107mgIron: 8mg

Keywords

Lunch, Salad
Mexican
Dairy Free, Egg Free, Nut Free, Pescetarian, Vegan, Vegetarian
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