Mexican Black Bean Quinoa Salad

Published by Bat-El at October 16, 2020

Ingredients

2.5 cups cooked quinoa

1 can of black beans, drained and rinsed, (15oz.)

(OR 2 cups homemade cooked black beans)

1 cup grape tomatoes, halved

1 small red onion, diced

1/2 cup fresh cilantro, chopped

1 large avocado, chopped

2-3 Tbsp extra virgin olive oil

1 lemon, zested and squeezed

1 tsp ground cumin

salt and black pepper, to taste

1/2 jalapeno, sliced (optional)

This wonderful Mexican Black Bean Quinoa Salad salad is what clean eating is all about. Nourishing ingredients, a party of unbelievable flavors! And the best part is, it gets better and better as it sits in the fridge! Perfect for a meal-prep, a gathering, or on the go. This salad can stay fresh for up to 4 days sitting in the fridge. Feel free to add the avocado just before serving, and all the rest beforehand. But thanks to the acidity of the lemon, it stays nice and fresh even when mixing up together with the salad right at the beginning. The video to see how easy it is to put this salad together is here: https://www.instagram.com/tv/CGYDyFgFMuS/.