If you only have one salad to live by this summer, this is it.
I made it last night for my Tuesday Night Supper Club girls and everyone went crazy for the chewy/spicy/creamy/citrus-y mix. It’s the kind of salad you pack in tupperware for road trips, the kind of salad that fills you up, the kind of salad that even self proclaimed salad-haters go crazy for.
You know why? Because it’s so freakin’ tasty!
I discovered this salad by pretty much dumping all my favorite things into a bowl: black beans, quinoa, avocado, fresh sweet corn straight from the cob (no need to cook–it’s so sweet right now!), LOTS of cilantro and lime juice for flavor, red bell pepper, juicy grapefruit segments and red onion.
The salad is dressed in a simple citrus dressing made from lime juice, olive oil and cumin. It doesn’t get much fresher than that!
Plus, once made, this salad keeps up to five days in the fridge. It’s just the kind of thing I love to pull out for a fast lunch while baking.
Salad for lunch = more chocolate later
Black Bean, Quinoa and Citrus Salad
for the salad:
2 15-oz cans black beans, drained and rinsed
1/2 red onion, minced
2 large grapefruits, divided into segments and chopped
1 large red bell pepper, diced
3 ears fresh corn, kernels chopped off’
1 cup uncooked quinoa
1 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced
for the dressing:
juice of 3 limes
2 tsp cumin
3 T extra virgin olive oil
1/4 tsp sea salt
Bring quinoa to a boil with 2 1/2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge.
45 minutes (includes prep time for chopping veggies)