It may only be March, but it sure does feel like summertime down here in Florida. With the temperatures in the high 80’s, there’s truly nothing better than enjoying a light and fresh Mexican dish in the warm sunshine! This black bean and quinoa salad is an awesome healthy alternative to your typical Mexican fare, and can easily be adapted to a main dish with the addition of grilled shrimp or chicken. Quick, easy and packed with nutrients… you can’t go wrong!
black bean and quinoa salad, avocado lime vinaigrette
Servings 8 people
Ingredients
black bean and quinoa salad
- 2 15.25 cans black beans drained and rinsed
- 1/4 cup quinoa uncooked
- 1 cup cherry tomatoes quartered
- 2 bell peppers diced
- 1 jalapeno finely diced
- 2 tbsp fresh cilantro chopped
- salt and cracked black pepper to taste
avocado lime vinaigrette
- 1/2 hass avocado very ripe
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 tsp garlic finely minced
- juice of one lime plus zest
- salt and cracked black pepper to taste
Instructions
- Begin by cooking the quinoa according to the package. For 1/4 cup quinoa, you will need 1/2 cup water. While the quinoa is cooking, dice your bell peppers, tomato and jalapeno.
- In a large bowl, place drained and rinsed black beans. Add in the peppers, tomato and jalapeno. Mix thoroughly. Add in two tablespoons of cilantro, mixing again. Once quinoa is finished, mix into bowl as well.
- In a blender or food processor, add avocado, vinegar, oil, a small bit of a garlic and the juice of one lime. Add in salt and pepper to taste. Blend thoroughly.
- Add the dressing to the salad and incorporate. I used almost all of my dressing, but feel free to use less or more. Serve immediately.