I’m so into this easy Quinoa, Black Bean & Corn bowl with creamy chunks of avocado, juicy grape tomatoes, fresh cilantro and tangy lime. This yummy salad is packed with flavors, it’s super nourishing and high in protein so it will keep you full for hours. It’s simply made with a few pantry items and some simple produce I had on hand but if you don’t have a specific item it can be subbed with others.
A few examples of produce and pantry items you can sub:
No tomatoes – sub with bell peppers.
No avocado – sub with cucumber.
No cilantro – sub with parsley.
No quinoa – sub with brown rice.
No black beans – sub with chickpeas.
No lime – sub with red wine vinegar.
This salad is also great because it can be made in advance and stored in the fridge for a few days. I think its even better as it sits and the flavors are set. It can be served as a side dish but I personally prefer to eat as a meal.
Serves 2 full meals or 4 side servings.
Prep and cooking time 15 minutes.
Ingredients:
2 cups cooked quinoa.
(Bring 2 1/4 cups of veggie broth to a boil, add one cup dry quinoa. Bring to boil, reduce heat to simmer, cover and cook 15 minutes or until quinoa is tender)
1 cup canned black beans, drained and rinsed.
1 cup canned corn, drained.
1 cup grape tomatoes sliced.
1/2 an avocado diced.
1 tablespoon extra virgin olive oil.
2 tablespoons fresh lime juice.
Handful fresh cilantro roughly chopped.
Sea salt and ground black pepper to taste.
Combine the quinoa, black beans, corn and tomatoes in a large bowl. Add the olive oil and lime juice then combine. Lightly fold in the avocado and cilantro. Season with salt and pepper to taste.
Zest My Lemon 
I have made this for lunch with some tri-colored quinoa. It tastes pretty good and is quite filling. Next batch may have more acid.
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I’m glad you enjoyed it and agree the more acid the better!
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