Black Bean, Corn and Quinoa Salad Recipe

Ingredients

• 2 cups chicken broth
• 1 cup uncooked quinoa
• 1 cup frozen corn
• 1 tablespoon lime juice
• 1 teaspoon red wine vinegar
• lime, zested
• 0.5 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
• 0.25 cup chopped fresh cilantro
• salt and ground black pepper to taste

Instructions

1. In a medium saucepan, bring chicken broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed. Remove from heat and stir in corn. Cover and let stand for about 5 minutes, or until the corn is heated through.
2. In a large bowl, whisk together lime juice, red wine vinegar, lime zest, and cumin. Gradually whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper to taste. Gently stir in the cooked quinoa and corn mixture.

Nutrition

• Calories: 250 kcal
• Fat Content: 7 g
• Fiber Content: 8 g
• Sugar Content: 2 g
• Sodium Content: 622 mg
• Protein Content: 10 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g