Southwestern Black Bean, Corn, and Quinoa Salad

Ingredients List

• 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

Instructions

1. In a 2-quart saucepan, bring chicken broth to a boil. Stir in quinoa, then reduce heat and simmer, covered, for 15-20 minutes until the broth is absorbed. Remove from heat, stir in corn, and let it sit covered for another 5 minutes until the corn is heated through.

2. In a large bowl, whisk together lime juice, red wine vinegar, lime zest, and cumin. Slowly add avocado oil while whisking. Mix in black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Add the quinoa and corn mixture, stirring to combine.

Chef’s Tip

Nutritional Information (per serving)