Black Bean, Corn, and Quinoa Salad recipe
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Ingredients
- 2 cups chicken broth 1 cup uncooked quinoa 1 cup frozen corn 1 tablespoon lime juice 1 teaspoon red wine vinegar lime, zested ½ teaspoon ground cumin 2 tablespoons avocado oil 1 (15 ounce) can black beans, drained 1 small red bell pepper, seeded and chopped 1 small red onion, chopped ¼ cup chopped fresh cilantro salt and ground black pepper to taste
Nutrition Info
- 249.9 caloriescarbohydrate: 38.3 gcholesterol: 1.7 mgfat: 7.1 gfiber: 8.1 gprotein: 9.8 gsaturatedFat: 0.8 gservingSize: -sodium: 622.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Black Bean, Corn, and Quinoa Salad
Directions
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Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low, simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat, stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.