“A party in my mouth.” This is how I described this salad. Literally. A party.
I’m obsessed with avocado and cilantro. And quinoa has gotten a ton of press of being a good for you food. And the entire list of ingredients is some of my favorite good for you foods.
This is perfect to impress friends and family for a late summer bbq. Sad late summer. As much as I despise the sweltering 9 million degree weather, I’m not looking forward to the brisk temps that are around the corner. Considering it seems to go from 90 degrees to 40 degrees here in St. Louis.
Back to the point. This party in my mouth, is the perfect summer salad. I wish I would have discovered this salad years ago. But I didn’t.
This was easy to make, was easy, and healthy. All which leaves room for an extra glass of Pinot Grigio. Or chocolate. Or both.
I know. Please don’t judge my lack of photography skills and how it isn’t as pretty. Working on that.
for the salad:
2 15-oz cans black beans, drained and rinsed
1/2 red onion, minced
2 large grapefruits, divided into segments and chopped
1 large red bell pepper, diced. We omitted this.
3 ears fresh corn, kernels chopped off’. You could easily use frozen corn or roasted corn too.
1 cup uncooked quinoa
1 large ripe avocado, diced
1 small bunch cilantro, minced
for the dressing:
juice of 3 limes
2 tsp cumin
3 T extra virgin olive oil
1/4 tsp sea salt
1. Prepare quinoa according to package directions. Let cool.
2. Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.
3,In a small bowl, whisk together all dressing ingredients. Add quinoa to salad. Pour dressing over salad. Toss well and serve. *
We refrigerated the salad prior to serving.
Recipe adapted from: Eat Live Run