Mexican quinoa salad with black beans, corn and avocado

Ingredients

For 1 serving

• Quinoa60 g
• Cooked black beans130 g
• Canned sweetcorn60 g
• Bell peppers80 g
• Cherry tomatoes80 g
• Avocado50 g
• Red onion20 g
• Lime1
• Extra virgin olive oil6 g
• Cilantro4 g
• Cuminto taste
• Saltto taste

In season: June – September

Method

1. Rinse the quinoa well in a sieve, add it to a small pan of boiling salted water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
2. Meanwhile wash the pepper, remove the seeds and membranes and dice it; wash and quarter the cherry tomatoes; peel and dice the avocado; chop the red onion and coriander.
3. Rinse and drain the black beans and sweetcorn; juice the lime.
4. Combine the quinoa, beans, sweetcorn and vegetables and dress with the oil, lime juice, a pinch each of cumin and salt and the coriander.