Mexican Corn, Quinoa & Avocado Salad

Mexican Corn, Quinoa & Avocado Salad

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Servings 4

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.

Keywords

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