Oh. my. gosh. If you haven’t eaten dinner yet, get to the store, buy these ingredients, and make this salad! IowaGirlEats posted the recipe on her site last Friday and it looked so delicious, I thought I’d make it for lunch on Saturday. Her recipe includes pomegranate; however, I didn’t include them in mine (couldn’t find at Kroger). I was skeptical on how this would turn out, but I should never doubt a recipe with black beans and avocado. This was simply delicious! Even Marty agreed that it may be on of his favorite dishes of all time! I don’t need to say much more – when you try this salad, it will speak for itself.
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, finely minced
dash of sweetener
salt & pepper
6 Tablespoons extra virgin olive oil
Cook quinoa according to package directions. Set aside to cool. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.