Simple Cuisine Menu Black Bean, Corn, and Quinoa Salad

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Black Bean, Corn, and Quinoa Salad

"This is a tremendous Southwestern fashion salad that is quick and easy to make."

Ingredients :

2 cups fowl broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon crimson wine vinegar
lime, zested
half of teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small crimson bell pepper, seeded and chopped
1 small purple onion, chopped
1/4 cup chopped clean cilantro
salt and floor black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Bring fowl broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, blanketed, till broth is absorbed, 15 to 20 mins. Remove from warmth; stir in corn. Cover and let stand till corn is warmed via, approximately five minutes.
Whisk lime juice, crimson wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, purple onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Notes :

If you need to feature in more coloration, try using a aggregate of white and purple quinoa.
You can also use Trader Joe's® Frozen Roasted Corn for introduced taste.

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