Ingredients

• 1 cup cooked black beans (or any other variety, such as red canned beans)*
• 1 cup raw quinoa
• broth for cooking the quinoa
• a few lettuce leaves
• 1 cup corn
• 1 avocado
• 200 g cherry tomatoes
• 1/2 red onion
• 1 chili pepper
• fresh cilantro
• 2 limes
• olive oil

Preparation

1. If using dried beans, soak them the day before, then cook the next day (according to the instructions at the bottom of the recipe). Canned beans just need to be drained.
2. Pour the quinoa into a pot and rinse. Drain, add broth to 1 cm above the quinoa level. Cover and bring to a boil. Reduce heat and cook for about 15 minutes until the quinoa absorbs all the liquid and is tender.
3. Cut the limes into quarters, set aside 2 pieces for serving, squeeze the juice from the rest.
4. Mix the cooked quinoa with 1 tablespoon olive oil, 1 tablespoon lime juice and chopped cilantro.
5. Place the chopped lettuce at the bottom of 2 bowls or deep plates (or directly into lunch boxes), arrange the quinoa around it, the cooked beans, corn and peeled avocado cut into pieces (you can drizzle them with lime juice to prevent browning).
6. Add halved cherry tomatoes, red onion cut into thin slices, and chopped chili pepper without seeds.
7. Pour the mixture of 2 tablespoons olive oil, 1 tablespoon lime juice, salt and pepper over everything. Decorate with cilantro and add a piece of lime.
8. Before eating, mix the contents of the bowl. If you're preparing the salad for immediate consumption, you don't need to arrange the ingredients separately, you can mix them right away.