Avocado & Black Bean Salad W/Mango,Corn, Red Pepper, Quinoa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Saw this on Pinterest, added the mango and quinoa and voila!!!! This salad gets better overnight. You can add or subtract ingredients if you don't have them on hand; had this salad with just the mango, avocado, limes, chili, and onions and it was still amazing! Try roasting the corn...yum! Ingredients:
2 (15 ounce) cans black beans, rinsed and drained |
3 ears fresh cooked corn, kernels cut off the cob (or 1 can corn) |
2 red bell peppers, diced |
2 mangoes, chopped |
2 garlic cloves, minced |
2 tablespoons minced shallots, from one medium shallot |
2 teaspoons salt |
1/4 teaspoon cayenne pepper |
2 tablespoons sugar |
3 tablespoons extra virgin olive oil |
1 teaspoon lime zest |
6 tablespoons fresh lime juice |
1/2 cup chopped fresh cilantro |
2 hass avocadoes, chopped |
2 cups quinoa, cooked |
Directions:
1. Combine all ingredients except for avocados and quinoa in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and quinoa and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
2. I usually mix the avocado into the salad, there is enough lime juice to keep it from browning.
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