Best 5 Trader Joes Black Bean Roasted Corn And Avocado Salad On A Bed Of Quinoa Recipes
Craving a delicious and nutritious salad that combines the flavors of black beans, roasted corn, avocado, and quinoa? Look no further than the enchanting Trader Joe's Black Bean Roasted Corn and Avocado Salad on a Bed of Quinoa. This tantalizing dish offers a perfect balance of textures and flavors, making it a delightful choice for lunch, dinner, or even a refreshing side dish. Get ready to embark on a culinary journey as we explore the best recipe for this delectable salad, ensuring you savor every bite.
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BLACK BEAN CORN AVOCADO SALAD
Steps:
- To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
- Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
- Serve with tortilla chips.
Nutrition Facts : Calories 336 kcal, Carbohydrate 54 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 288 mg, Fiber 17 g, Sugar 5 g, ServingSize 1 serving
TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA
Steps:
- Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.
BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
- Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
QUINOA SALAD WITH BLACK BEANS AND AVOCADO
Make and share this Quinoa Salad With Black Beans and Avocado recipe from Food.com.
Provided by Lateshow9
Categories Southwest Asia (middle East)
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm the olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for about 2-3 minutes until it starts to smell nutty.
- Add water, stir once, cover, and simmer with a lid for 20 minutes.
- While quinoa is cooking, prepare all other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
- When the quinoa is finished, remove from heat and fluff with a fork. Add black beans and toss to warm through.
- Let the quinoa cool for about 5 minutes and then add all the remaining ingredients, including dressing, and mix. Adjust seasoning if necessary.
Nutrition Facts : Calories 417, Fat 15.7, SaturatedFat 2.2, Sodium 14.6, Carbohydrate 57.3, Fiber 15.2, Sugar 3.2, Protein 15.2
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
Tips:
- Use fresh and ripe ingredients for the best flavor.
- Rinse and drain the black beans thoroughly before using.
- If you don't have roasted corn, you can use fresh or frozen corn kernels. Simply roast them in a pan with a little oil until they are slightly charred.
- Feel free to add other vegetables to the salad, such as diced tomatoes, bell peppers, or cucumbers.
- You can use any type of quinoa you like, but tricolor quinoa adds a nice pop of color.
- If you don't have a lime, you can use lemon juice instead.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
This black bean, roasted corn, and avocado salad on a bed of quinoa is a delicious and healthy meal that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it is also easy to make. Whether you are looking for a quick and easy lunch or a healthy dinner, this salad is sure to please.
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