I have made this recipe a million times.
Ok, maybe that's a tiny bit of an exaggeration.
But I HAVE made it probably a dozen times, if not more, over the years and it's never something I've put here on the blog (and I'm not quite sure why).
I thought about it as I was gathering recipes for a new mini guide I've been working on creating for The Supermama Society and I thought, what better time to share a recipe I love so much, than back-to-school time, when we're all working on getting ourselves back into school-mode, if we have school aged kids; back into routine after a crazy summer (or maybe that's just us).
The mini guide is called the grab-and-go lunches guide, and it's filled with 20 recipes for simple meals you can make ahead and take with you (or have in the fridge) so lunch isn't a hassle or a struggle (or nonexistent) and you can use it as it should be used-- as a time to refuel your body for the second half of your day. It's just one of 10 workbooks/guides and over 18 printable worksheets to help you practically simplify and organize your healthy mama life.
We're actually talking all about lunch (for kids and grown-ups!), and eating intuitively during times of transitions, in the Society in September. Registration opens on Friday, so if you're not on the list, get on it mama! The Society is a space I created for you to dig deeper into simplifying your nutrition and tuning into your intuition so you can live and feel like the Supermama I KNOW you are, for a price that works for your family.
So let's dig into this recipe, shall we?
Black Bean, Corn and Quinoa Salad
2 cups cooked and cooled quinoa
1 can organic black beans, drained and rinsed
1 1/2 cups frozen corn, defrosted
1 cup grape tomatoes, halved or quartered (bite sized)
1/3 cup very finely diced red onion
1/2 cup finely chopped cilantro
juice of 1 lime (more as desired)
3 tbsp avocado oil
1/2 tsp (heaping) cumin (more as desired)
1 clove fresh garlic, minced or 1/4 tsp garlic powder
big pinch sea salt (to taste)
1. Toss together quinoa, black beans, corn, tomatoes, red onion and cilantro.
2. In a separate bowl, whisk together lime juice, avocado oil, cumin, garlic/garlic powder and a pinch of sea salt.
3. Toss dressing with salad, and taste for seasoning; adding more lime juice, salt or cumin as desired.
Keeps in fridge for 3-4 days.