TRADER JOES 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.
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Vickie Brinkley
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Amon Naps
[email protected]I found the salad to be a bit bland. I think it could use some more seasoning.
Sadia sadia
[email protected]The dressing is a bit too tangy for my taste, but overall this is a good salad.
Sahadoth Hosen
[email protected]This salad is a great way to use up leftover quinoa. It's also a healthy and delicious lunch option.
John Bachelder
[email protected]I'm not a huge fan of quinoa, but I really enjoyed this salad. The black beans and roasted corn added a lot of flavor and texture.
Malik Hamad khan
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Popcorn Head
[email protected]I followed the recipe exactly and the salad turned out great! The flavors all worked well together and the quinoa gave it a nice hearty texture.
Laura Beaurain
[email protected]This salad was a hit at my last potluck! The combination of black beans, roasted corn, avocado, and quinoa was delicious and refreshing. I also appreciated that it was a relatively healthy dish, since I'm trying to eat better these days.