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Serves 8
Two 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 tbsp. extra-virgin olive oil
1/4 tsp. sea salt
1. Bring quinoa to a boil with 3 cups water and 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.
2. Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado, and shucked corn kernels in a large bowl. Toss to combine.
3. In 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 5 days in the fridge.
Two 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 tbsp. extra-virgin olive oil
1/4 tsp. sea salt
1. Bring quinoa to a boil with 3 cups water and 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.
2. Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado, and shucked corn kernels in a large bowl. Toss to combine.
3. In 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 5 days in the fridge.