Get ready to munch on this Southwestern Quinoa and Black Bean Salad all summer long! Even my family of carnivores loves this salad and don't mind that it is meatless! Eat it on tortilla chips, use it as taco filling, salad toppings or simply eat it on its own!
Prepare 1 cup of dried quinoa to make 3 cups of cooked quinoa (as instructed on packaging). Fluff the quinoa with a fork and let it cool, covered for 20 minutes.
In a large bowl, add the quinoa, corn, black beans, red onion, scallions, tomatoes, and avocado.
In a small separate bowl, whisk the avocado oil, honey or agave, and lime juice together. Drizzle it over the quinoa and veggies & toss. Season with salt and pepper and enjoy either warm or cool. This quinoa salad tastes great with tortilla chips, on its own, or as a taco filling. This recipe makes about 8 servings
Notes
Serve this salad on its own or as a dip with tortilla chips!