Quinoa, Black Bean and Corn Salad

Submitted by Marcia
from “The Health Lunchtime Challenge Cookbook”

1 (15-ounce) cans organic black beans, drained and rinsed
4 cups fresh corn
1 pint cherry tomatoes, quartered
2 cups cooked quinoa
1 medium red onions, chopped
1/2 bunch fresh cilantro or flat-leaf parsley
2 avocados, pitted, peeled and cut into cubes
1 Tablespoon extra virgin olive oil
1 lemon, halved
sea salt


In a large bowl, combine black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados and olive oil.  Squeeze lemon halves and add juice to the bowl. Toss to combine, then season to taste with salt.


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