Mexican quinoa & Black bean salad

  • 1 tin black beans

  • 1 cup quinoa

  • 1 cob corn

  • 1 avocado

  • 1 medium red capsicum

  • 1 tsp sweet paprika

  • ½ bunch coriander

  • 1 lime, zest and juice 

  • 2 tbsp olive oil

 

Rinse the quinoa well under fast running water in a fine sieve. Place in a saucepan with 2 cups water. Bring to the boil, then reduce heat and let simmer gently covered for 15 minutes or until water has been absorbed. (Tip: the quinoa grain will turn translucent and swell in size when it is cooked)

Drain and rinse the black beans well. To prepare the vegetables cut the corn off the cob then cut the red capsicum and avocado into 1cm dice. Rinse and roughly chop the coriander. 

Once the quinoa has cooled slightly, combine with beans, corn kernels, avocado, capsicum, paprika and coriander. Dress with lime juice, zest and olive oil. Season with salt and pepper to taste

Enjoy at room temperature.

Serves 4