"This quinoa salad has a Mexican spin: black beans, cilantro, avocado and a cumin-lime dressing. A great spring and summertime salad to enjoy with salty tortilla chips and a cold beer...."
INGREDIENTS
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FOR THE SALAD:
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1 Tablespoon Olive Oil Or Coconut Oil
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1 cup Dry Quinoa, Rinsed
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1- 3/4 cup Water
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1 can (15 Oz. Can) Black Beans, Drained And Rinsed
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1 whole Avocado, Chopped Into Chunks
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1 whole Handful Cherry Tomatoes, Quartered
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1/2 whole Red Onion, Diced
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1 whole Small Clove Garlic, Minced
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1 whole Red Bell Pepper, Chopped Into Chunks
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1 whole Small Handful Cilantro, Diced
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FOR THE DRESSING:
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1 whole Limes, Juiced
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1/2 Tablespoons Olive Oil
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1/2 teaspoons Cumin
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Salt To Taste