Black Bean and Avocado Salad
- 9 cup Canned Black Beans
- 2 cup Cherry Tomatoes
- 2 cup Rocket
- 1 medium Cucumber
- 1 medium Capsicum
- ½ cup Spring Onions
- 2 tbsp Fresh Parsley
- 2 tbsp Balsamic Vinegar
- 1 whole Lemon
- 2 medium Avocado
Drain and rinse the black beans and leave to the side.
Cook the quinoa as per packet instructions.
Halve the cherry tomatoes and finely dice the cucumber, capsicum, spring onion and parsley.
In a large bowl, combine the quinoa, salad vegetables and parsley and black beans. Squeeze some lemon juice over the top and mix to combine
Top with sliced avocado and dress with balsamic vinegar, then dig in.
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