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Black Bean, Corn, and Avocado Quinoa Salad — homemade Black Bean, Corn, and Avocado Quinoa Salad recipe

Black Bean, Corn, and Avocado Quinoa Salad

A refreshing and nutritious protein-packed quinoa salad featuring black beans, sweet corn, and creamy avocado.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa, rinsed 185g
  • 1 can black beans, drained and rinsed 425g
  • 1 cup sweet corn kernels 150g
  • 1 large avocado, diced 200g
Dressing
  • 2 tablespoons lime juice 30ml
  • 2 tablespoons olive oil 30ml

Equipment

  • Medium pot
  • Large Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Rinse the quinoa thoroughly and cook in 2 cups of water until fluffy, then set aside to cool completely.
  2. Combine the cooked quinoa, black beans, and corn in a large mixing bowl.
  3. Gently fold in the diced avocado, taking care not to mash the pieces.
  4. Whisk the lime juice and olive oil together in a small bowl until well combined.
  5. Drizzle the dressing over the salad, toss carefully, and serve chilled.

Notes

Store in the refrigerator for up to 2 days. The lime juice helps prevent the avocado from browning.