Mexican Quinoa Salad with beans, corn, and cilantro

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HOW TO CLEAN AN AVOCADO Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the flesh around the pit. Twist the two halves to separate. Scoop out the pit with a spoon and you’re ready to scoop out the flesh.
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Mexican Quinoa Salad with beans, corn, and cilantro

Servings 4
Servings 4

Ingredients

  • 1 cup quinoa rinsed
  • 6 cups water
  • 14.6 oz. can of black beans rinsed
  • 2 cups corn kernels frozen sweet corn or fresh shucked corn
  • 1 cup Kalamata olives pitted
  • 1 large red onion minced
  • 2 large avocados peeled and sliced
  • 1/3 cup diced jalapeños (if desired)

Dressing

Instructions

  • In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and let simmer for 15-20 or until all water is absorbed. Once quinoa is cooked, place it in a bowl/ container and chill in the refrigerator for 2 hours.
  • Prepare the dressing by placing all ingredients into a jar with a tight-fitting lid and shake until combined.
  • Prepare the salad by mixing cooked quinoa, black beans, sweet corn, Kalamata olives, red onion, and avocados. Mix until combined. Then, pour on the dressing and mix again.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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