Black Bean And Corn Quinoa Salad Recipe

2 cans (15 oz ea) black beans, rinsed and drained well
4 cups fresh or frozen corn kernels
1 pint grape or cherry tomatoes, quartered
2 cups cooked quinoa
1 small red onion, finely diced
1/2 cup chopped fresh cilantro
1 ripe avocado, pitted, peeled, and diced
1 Tbsp olive oil
2 lemons, juiced
kosher salt to taste

In a large glass or plastic bowl, toss together the first 7 ingredients. In a separate small bowl, whisk together the olive oil and lemon juice, then add to the salad bowl and toss to coat well. Sprinkle with salt, toss, taste, and adjust seasoning as needed.

Serve immediately.

Will serve 4 to 6.