Quinoa with Black Beans, Avocado & Corn

Craving a dinner that’s light on her feet? Here’s an easy vegetarian supper that’s a nutritional super-star; take a look at the ingredient list and see for yourself. It’s a meal in itself,  the perfect side, and watch it fly away at a pot-luck; seems everyone wants a break from those expected salads laden with a heavy mayo-base.

You could double the dressing ingredients in the salad — you can’t go wrong and it would be lucious with a bit more tang, but you would incur some extra calories. I’d advise doing that if making in advance, the salad will absorb the dressing, but don’t toss the avocados and tomato in until the last minute.

Recipe: Quinoa with Black Beans, Avocado & Corn


  • 1 cup dry quinoa
  • 2 ears corn
  • 1 tablespoon freshly squeezed lemon juice
  • 1 scant teaspoon minced garlic                                                                                           1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh cilantro, washed & chopped
  • 1 (15- ounce) can black beans, rinsed
  • 2-3 ripe plum tomatoes, diced
  • 1-2 Haas avocados, pitted and diced


  1. Cook quinoa according to package instructions. Shuck corn and boil until just tender. Drain and when cool enough to handle, remove kernels from cob with a sharp knife.
  2. Make a dressing by whisking lemon juice and garlic into olive oil; season to taste with kosher salt and freshly ground pepper.
  3. Combine quinoa, corn, cilantro, black beans, tomatoes and avocado. Stir in dressing and combine well. Season to taste with kosher salt and freshly ground pepper, if desired.

Number of servings (yield): 4

Time: 20 minutes

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