Black Bean Salad Wavocado Tomatoes Red Onion And Cilantro Food

BLACK BEAN, CORN & AVOCADO SALAD OVER RED QUINOA WITH CILANT

Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant image

Make and share this Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant recipe from Food.com.

Provided by TishT

Categories Grains

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 cups vegetable broth
1 cup quinoa (red quinoa preferred)
1 (15 ounce) can black beans, drained and rinsed
1 cup sweet corn
1/2 avocado, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
1/4-1/2 cup red onion, finely diced
olive oil, Anywhere from a drizzle to 1/8 Cup
1/2 lime, zest of
1/2 bunch cilantro, chopped (optional)
sea salt and pepper (optional)
cilantro, chopped for garnish (optional)
1/3 cup olive oil
2 tablespoons cilantro, chopped
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 dash agave nectar

Steps:

Cook quinoa with broth according to package directions.
While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below) and toss gently. Taste, as it may not need any more salt (mine did not). Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
When quinoa is cooked, drizzle with olive oil. If you are watching calories and fat go light on the oil here or omit as the bean mixture has plenty! Toss and add salt and pepper to taste.
When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with chopped cilantro if desired.
Cilantro Dressing: Place last 6 ingredients in a container with tight fitting lid and shake! Taste and adjust.

Nutrition Facts : Calories 501.3, Fat 25.2, SaturatedFat 3.5, Sodium 304.2, Carbohydrate 57.4, Fiber 13, Sugar 2.8, Protein 15

MEDITERRANEAN AVOCADO AND BLACK BEAN SALAD

Mediterranean Avocado and Black Bean Salad image

All the summer favorite flavors at once. Healthy but even better, TASTY. This salad combines avocado, black beans, red and green bell pepper, cherry tomatoes, cilantro, olive oil and lime juice to make a perfect light meal or accompaniment to just about anything grilled. Also makes a good dip with corn chips. Note that you can substitute chopped mango for the tomatoes for a change...equally as good.

Provided by Epi Curious

Categories Low Cholesterol

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 10

Ingredients

4 avocados, peeled and cut in chunks
1 pint cherry tomatoes, halved
1/2 red onion, large, minced (about 2/3 cup)
1 cup cilantro, fresh, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup olive oil
2 limes, juice of (I prefer to use 3 small key limes but either will work)
salt & freshly ground black pepper, to taste

Steps:

Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).

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