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Tex-Mex Quinoa Salad with Black Beans & Corn

Stacie Hassing
  • 30 minutes
  • Serves 10 to 12

INGREDIENTS

1

Avocado

1

Bell pepper, small

1 cup

Black beans

1 cup

Cilantro, loosely packed

1/2 cup

Corn, frozen

1/2 tsp

Garlic powder

1 cup

Grape tomatoes

2

Green onions

2

Limes

1/2

Red onion, small

2 cups

Quinoa, cooked

1/4 tsp

Chili powder

1/2 tsp

Sea salt

1/2 cup

Avocado oil or olive oil

1/2 tsp

Cumin, ground