I love this salad because it's quick and easy and delish. But most of all I love it because between the quinoa and the beans this salad is packed with protein and can easily stand on it's own two feet as a complete meal. It also works great as a side to whatever you might be grilling. And it makes a great leftover. Use it at breakfast the next morning on top of your scrambled eggs!
1 can of black beans, rinsed
1 cup of quinoa, cooked and cooled
1 cup of frozen corn kernels
1 cup of cherry tomatoes, halved
1 bell pepper chopped into small pieces
1/2 red onion diced
3 tablespoons of olive oil
3 tablespoons of red wine vinegar
1 table spoon of cumin
1 large handful of fresh cilantro chopped
Salt and pepper to taste
1/2 cup of crumbled feta cheese
1 avocado cut into small pieces
Put all ingredients except feta and avocado in a large bowl and toss well. Put in the refrigerator to chill for at least 1 hour. When you're ready to serve, add the avocado and feta and gently toss.
If you'd like to do a little extra work you can roast the frozen corn in a frying pan with some butter and salt and pepper, but this isn't really necessary.