Dark Bean Corn Avocado Salad with Rice and Quinoa
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can beans, dark, drained, 425 ml
- 1 corn on the cob
- 1 avocado (s), peeled, diced
- 1 lime (s)
- 3 teaspoons olive oil, cold-pressed
- 150 g quinoa, cooked
- 150 g brown rice, cooked
- sea-salt
- Pepper, freshly ground
For the set:
- 0.5 ½ onion (s), red, diced
- 1 handful coriander greens, crushed
- 1 chilli pepper (jalapeno), without seeds, finely diced
Print Recipe
Pin Recipe Instructions
- Pre-cook the quinoa and rice separately according to the instructions on the packet. It is advisable to cook a larger amount in advance for several days. It stays in the refrigerator for a few days, so both can be varied with different ingredients.
- Preheat a grill pan or oven with grill function to medium heat. Grill the corn for about 1 minute on each side. When it is nicely browned on all sides, let it cool down. Then add the corn kernels to the quinoa and rice in the two lunch boxes. Add the drained beans and avocado. Pour olive oil and then carefully dosed lime juice over it. Season to taste with salt and pepper.
- Mix the ingredients for the garnish together and pour as much as you like over the salad mixture.
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