for the salad:
2 15-oz cans black beans, drained and rinsed
1/2 red onion, minced
2 large grapefruits, divided into segments and chopped
1 large red bell pepper, diced
3 ears fresh corn, kernels chopped off’
1 cup uncooked quinoa
1 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced
for the dressing:
juice of 3 limes
2 tsp cumin
3 T extra virgin olive oil
1/4 tsp sea salt
Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.
In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in sealed tupperware containers for up to five days in the fridge.
45 minutes (includes prep time for chopping veggies)