Black Bean, Corn, and Quinoa Salad

Ingredients

• 2 cups chicken broth
• 1 cup uncooked quinoa
• 1 cup frozen corn
• 1 tablespoon lime juice
• 1 teaspoon red wine vinegar
• lime , zested
• 0.5 teaspoons ground cumin
• 2 tablespoons avocado oil
• 1 can black beans , 15 ounce
• 1 small red bell pepper , seeded and chopped
• 1 small red onion , chopped
• 0.25 cups chopped fresh cilantro
• salt and ground black pepper to taste

Instructions

1. 1

   Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.

2. 2

   Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.