Mexican Corn, Quinoa & Avocado Salad
Mexican Corn, Quinoa & Avocado Salad
Rate this RecipeIngredients
- 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
- handful coriander leaves finely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 lime juiced squeezed
- 1–2 teaspoons honey
- sea salt & cracked black pepper
Instructions
- Cook the quinoa according to packet instructions. Cool to room temperature.1 1/2 cups quinoa
- In a large bowl, combine the quinoa, beans, cherry tomatoes, corn and red onion.1 1/2 cups quinoa, 400 g kidney beans, 200 g cherry tomatoes, 400 g canned corn, 1/2 red onion
- For the dressing: Whisk together all the ingredients until well combined. Season to taste.1 tablespoon extra virgin olive oil, 1/2 lime, 1–2 teaspoons 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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