Black Bean and Citrus Salad

Adapted from Eat Live Run, reprinted from Iowa Girl Eats.

Ingredients (serves 3-4)

  • 1/2 cup dry quinoa
  • 1 cup + 2 Tablespoons water
  • 1/4 small red onion, minced
  • 1 grapefruit, peeled & diced
  • 1 can black beans, drained & rinsed
  • 1/4 cup dried cranberries
  • 2 ears of corn, kernels cut off cob
  • 1 avocado, diced
  • 1/3 cup cilantro, chopped

For the Lime Vinaigrette:

  • 1 1/2 limes
  • 1/2 cup extra virgin olive oil
  • salt & pepper, to taste

Directions:

  • Rinse quinoa in a fine-mesh strainer. Add to a small saucepan with the water, then bring to a boil. Put a lid on the pan, turn the heat down to medium-low, then simmer for 15 minutes, or until the quinoa has absorbed all of the water. Remove from heat, let sit for 5 minutes, then remove the lid and fluff quinoa with a fork.
  • Combine red onion, grapefruit, black beans, cranberries, corn, avocado, cilantro and cooked quinoa into a large bowl. Toss with lime vinaigrette, sprinkle with additional salt & pepper to taste, then serve.

For Lime Vinaigrette:

  • juice 1 1/2 limes into a small bowl, then whisk in extra virgin olive oil and season with salt & pepper to taste.
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