Black Bean, Corn and Avocado Salad

I love this summer fresh salad!

1 c red quinoa

2 c chicken broth

1 15 oz can black beans (rinsed)

3 c roasted corn kernels

1 avocado

Cilantro salad dressing

1/4 c olive oil

Salt pepper and garnish with extra cilantro

For the dressing, in a blender, purée until smooth

1/4 c olive oil

1/4 c cilantro

2 tbsp mint

2 tbsp white wine vinegar

1 tbsp lime juice

2 tsp brown sugar

1 clove garlic

Salt & pepper

Cook quinoa in broth as directed.  While cooking combine beans, corn, and avocado.  Toss gently with dressing.  Add salt, pepper and lime juice to taste.  Add additional cilantro if desired.

When cooked, toss quinoa with olive oil.  Serve quinoa topped with corn and bean mixture or combine as a salad and garnish with remaining cilantro.

If you want to toss the two together, I would double the dressing and set some aside for when serving as the quinoa will soak some of it up.

Enjoy!!!