The Best Quinoa, Corn and Black Bean Salad with Avocado

5 from 16 votes

The Best Quinoa, Corn and Black Bean Salad with Avocado

This is the BEST recipe for Corn and Black Bean Salad! Healthy, EASY to prepare & fresh, making it perfect for summer! The best part? It's vegan & gluten free!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner, Lunch, Salad

Cuisine: Australian, Gluten-free, Healthy, Mexican, Vegan, Vegetarian

Servings: servings (main)

Calories: 432kcal

Equipment

Ingredients

Quinoa, Corn and Black Bean Salad with Avocado

3/4 cup tri-coloured quinoa rinsed
1 400ml can black beans drained and rinsed
2.5 cups frozen organic corn kernels, thawed (or 2 ears of corn, cooked and shucked)
1 small red or yellow capsicum diced
250 g cherry tomatoes halved
1 small lebanese cucumber diced
1 avocado seed removed, cubed
1 mango seed removed, cubed (optional)
1/2 bunch of coriander leaves removed and roughly chopped

Cumin & Lime Vinaigrette*

1 lime juiced
1/4 cup extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp sea salt

Instructions

How to make Corn & Black Bean Salad

In a medium-sized pot, add the quinoa and 1½ cups of water. Bring to the boil and cook for approximately 20 minutes under the quinoa is el dente. Strain and set aside to cool.
(This step can be prepared 1 to 2 days in advance).
In a medium-sized salad bowl, combine the cooked quinoa, black beans, corn kernels, capsicum and cherry tomatoes. Set aside while you prepare the dressing.
In a small ramekin or glass bowl, whisk the lime juice, extra virgin olive oil, ground cumin and sea salt.

To Serve**

Toss the Cumin and Lime Vinaigrette through the salad to gently combine. Add the mango, avocado and coriander leaves just before serving. Bon Appétit! :)

Notes

* Corn & Black Bean Salad Dressing Alternative - other dressings which taste amazing in this recipe can be found HERE.

** Serving - While this recipe can be prepared in advance, to keep all the ingredients fresher for longer, add the vinaigrette, mango and avocado on the day of serving.

Nutrition