Food blogger I am not, so pardon the crappy photo and the un-printable recipe.
The original recipe for the Southwest Black Bean Salad can be found here:
Southwest Quinoa Salad
adapted from skinnytaste.com
1/2 cup quinoa, dry
1 15.5 oz can black beans, rinsed and drained
1.5 cups frozen corn, thawed
1 cup cherry or grape tomatoes, quartered
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp freeze-dried cilantro
salt and pepper to taste
optional: one avocado, diced
Rinse or soak quinoa, and prepare according to package directions (usually 1 part quinoa to 2 parts water, bring to a boil, cover and simmer for about 15 minutes). When cooked, let cool, or rinse with cold water in a fine mesh strainer to cool.
Combine all the above ingredients and mix well. Let sit in fridge at least a half hour.
If serving the same day, you could add 1 avocado, diced, just before serving and toss. I made mine to eat through the week so I skipped the avocado.