🛒Ingredients
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, fresh or frozen
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 2 cups cooked quinoa, cooled
🔧Kitchen Tools Needed
- knife
- cutting board
- mixing bowl
- small bowl
- whisk
📝Instructions
- 1
In a large mixing bowl, combine the diced avocados, cherry tomatoes, corn kernels, black beans, red onion, and cilantro.
- 2
In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili powder.
- 3
Pour the lime dressing over the avocado mixture and gently toss until all ingredients are well coated.
- 4
Add the cooked quinoa to the avocado mixture and toss gently to combine.
- 5
Adjust seasoning with additional salt and pepper if needed.
- 6
Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors. Garnish with extra cilantro if desired.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I prepare the Summer Avocado Bowl in advance?
Yes, you can prepare the ingredients in advance. Keep the dressing separate and toss everything together just before serving to maintain freshness.
What can I substitute for black beans?
You can substitute black beans with chickpeas or kidney beans for a different flavor and texture.
