Ingredients
4 cup quinoa (cooked)
1 cup corn (drained)
1 cup black beans (rinsed and drained)
16 oz. cherry tomatoes (cut in half)
1/4 cup red onion (finely diced)
1 avocado (diced)
1/4 cup olive oil
1/2 cup cilantro (divided)
3 tbsp. lime juice (fresh)
2 tbsp. honey
1 tsp. salt
1 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. paprika
Directions
- 1
Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
- 2
In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.
- 3
Mix in corn, beans, tomatoes, and red onion.
- 4
Refrigerator for 30 minutes or up to overnight.
- 5
Top salad with diced avocado and remaining cilantro before serving.