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    You are in: Home / Recipes / Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant Recipe
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    Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant

    Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant. Photo by Tish

    1/1 Photo of Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Tish's Note:

    Got this off of Karmatarian and really loved it!

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    Units: US | Metric


    1. 1
      Cook quinoa with broth according to package directions.
    2. 2
      While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below) and toss gently. Taste, as it may not need any more salt (mine did not). Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
    3. 3
      When quinoa is cooked, drizzle with olive oil. If you are watching calories and fat go light on the oil here or omit as the bean mixture has plenty! Toss and add salt and pepper to taste.
    4. 4
      When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with chopped cilantro if desired.
    5. 5
      Cilantro Dressing: Place last 6 ingredients in a container with tight fitting lid and shake! Taste and adjust.

    Ratings & Reviews:


    Nutritional Facts for Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 501.3
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 3.5 g
    Cholesterol 0.0 mg
    Sodium 304.1 mg
    Total Carbohydrate 57.4 g
    Dietary Fiber 13.0 g
    Sugars 2.8 g
    Protein 15.0 g

    The following items or measurements are not included:

    vegetable broth

    limes, zest of

    white wine vinegar

    agave nectar

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