Robust Recipe: Black Bean Avocado Quinoa Salad
If you cannot tell already, I really like using black beans, avocados, peppers, and cherry tomatoes for salads of all kinds. I’ve also discovered using lemon and lime for seasoning recently! Which is a great way to flavor a salad without adding (barely) any calories or additional fat. So here we have another fresh and nutrient dense salad, folks! Hope you enjoy.
1 cup uncooked quinoa (cook)
1-2 avocado(s), sliced
15oz black beans (low sodium)
15 oz corn (low sodium)
1 package cherry tomatoes, sliced
2-3 peppers (green, red or orange), chopped
1 lemon (squeezed)
1 lime (squeezed)
Cook quinoa following instructions on package. Cool after cooking.
Drain and rinse black beans and corn (if canned).
Combine all the fresh ingredients in large re-sealable bowl.
Squeeze lemon and lime over ingredients to season.
Let’s Be Robust!