Trader Joe’S Black Bean, Roasted Corn And Avocado Salad On A Bed Of Quinoa

• 1 cup Red Quinoa, cooked with broth
• 2 cups chicken or vegetable broth
• 1 15-ounce can black beans, drained
• 2 cups roasted corn kernels
• 1 avocado, cut into inch pieces
• 1 pint grape tomatoes, halved
• cup red onion, finely diced
• Cilantro Salad Dressing
• bunch cilantro, chopped
• 1 cup olive oil
• Zest of one lime
• Sea salt and pepper

1. Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed).
2. Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

red quinoa, chicken, black beans, corn kernels, avocado, grape tomatoes, red onion, cilantro, cilantro, olive oil, lime, salt

Taken from www.epicurious.com/recipes/member/views/trader-joe-s-black-bean-roasted-corn-and-avocado-salad-on-a-bed-of-quinoa-50093720 (may not work)