Avocado, Corn, and Black Bean Salsa Bowls
Avocado, Corn, and Black Bean Salsa Bowls
Ingredients
For the Quinoa Base
- 1 cup quinoa, uncooked, rinsed
- 2 cups water
- 1/4 teaspoon kosher salt
For the Salsa
- 2 avocados, ripe, pitted, peeled, and diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 1/2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1 jalapeño, small, seeded and minced (optional)
For the Zesty Lime Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1/2 cup tortilla chips, crumbled
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons cilantro, fresh, chopped
Instructions
- 1
Cook the Quinoa: Combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 2
Prepare the Salsa Ingredients: While the quinoa cooks, prepare the salsa components. Drain and rinse the black beans and corn (if using canned). Pit, peel, and dice the ripe avocados. Finely dice the red onion and red bell pepper. Chop the fresh cilantro. If using, seed and finely mince the jalapeño.
⏱️ 10 min
- 3
Make the Lime Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, 1/2 teaspoon of kosher salt, and freshly ground black pepper until thoroughly combined.
⏱️ 3 min
- 4
Combine the Salsa: In a large mixing bowl, gently combine the diced avocados, black beans, corn kernels, red onion, red bell pepper, cilantro, and minced jalapeño (if using). Pour the prepared lime dressing over the salsa mixture and toss gently to coat all the ingredients without mashing the avocado.
⏱️ 5 min
- 5
Assemble the Bowls: Divide the cooked and fluffed quinoa evenly among four serving bowls. Top each bowl generously with a portion of the avocado, corn, and black bean salsa.
⏱️ 2 min
- 6
Garnish and Serve: If desired, garnish each bowl with crumbled tortilla chips, crumbled cotija cheese, and an extra sprinkle of fresh chopped cilantro. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado, Corn, and Black Bean Salsa Bowls
Ingredients
For the Quinoa Base
- 1 cup quinoa, uncooked, rinsed
- 2 cups water
- 1/4 teaspoon kosher salt
For the Salsa
- 2 avocados, ripe, pitted, peeled, and diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 1/2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1 jalapeño, small, seeded and minced (optional)
For the Zesty Lime Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1/2 cup tortilla chips, crumbled
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons cilantro, fresh, chopped
Instructions
- 1
Cook the Quinoa: Combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 2
Prepare the Salsa Ingredients: While the quinoa cooks, prepare the salsa components. Drain and rinse the black beans and corn (if using canned). Pit, peel, and dice the ripe avocados. Finely dice the red onion and red bell pepper. Chop the fresh cilantro. If using, seed and finely mince the jalapeño.
⏱️ 10 min - 3
Make the Lime Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, 1/2 teaspoon of kosher salt, and freshly ground black pepper until thoroughly combined.
⏱️ 3 min - 4
Combine the Salsa: In a large mixing bowl, gently combine the diced avocados, black beans, corn kernels, red onion, red bell pepper, cilantro, and minced jalapeño (if using). Pour the prepared lime dressing over the salsa mixture and toss gently to coat all the ingredients without mashing the avocado.
⏱️ 5 min - 5
Assemble the Bowls: Divide the cooked and fluffed quinoa evenly among four serving bowls. Top each bowl generously with a portion of the avocado, corn, and black bean salsa.
⏱️ 2 min - 6
Garnish and Serve: If desired, garnish each bowl with crumbled tortilla chips, crumbled cotija cheese, and an extra sprinkle of fresh chopped cilantro. Serve immediately and enjoy!
⏱️ 1 min