Avocado & Black Bean Salad W/Mango,Corn, Red Pepper, Quinoa
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob (or 1 can corn)
- 2 red bell peppers, diced
- 2 mangoes, chopped
- 2 garlic cloves, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
- 1⁄2 cup chopped fresh cilantro
- 2 Hass avocadoes, chopped
- 2 cups quinoa, cooked
directions
- Combine all ingredients except for avocados and quinoa in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and quinoa and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
- I usually mix the avocado into the salad, there is enough lime juice to keep it from browning.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
redredrobyn
Golden, 44
Avid gardener originally from California, have been living in Colorado since 2005. Currently living life and trying to fit in all the goodness around me! Hiker, biker, kayaker, scuba diver, skier, nature enthusiast. Wanting to catch it all on camera, but often miss those photo ops. Also a nursing student (graduate in May 2010), work as an EMT in a Denver ER and with the United States Air Force.