Mexican Corn, Quinoa & Avocado Salad
Mexican Corn, Quinoa & Avocado Salad
Ingredients
- 1.5 cups quinoa any colour is fine
- 400 g kidney beans or black beans rinsed & drained
- 200 g cherry tomato halved or quartered
- 400 g canned whole tomatoes drained
- 1/2 red onion very finely chopped
- 1 avocado large, diced
Dressing:
- 1 tablespoon olive oil extra virgin
- 1/2 lime juiced squeezed
- 1-2 teaspoons honey
- coriander finely chopped
- sea salt
- cracked black pepper
Instructions
- Cook the quinoa according to package instructions. Once cooked, let it cool down to room temperature.
- In a large mixing bowl, combine the quinoa, rinsed beans, cherry tomatoes, canned corn, and finely chopped red onion.
- In a separate small bowl, whisk together the extra virgin olive oil, lime juice, honey, and chopped coriander leaves until well combined. Season with cracked black pepper and sea salt to taste. Drizzle the dressing over the salad. And gently toss through.
- Add the diced avocado to the salad and gently toss everything 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
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