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Texas Caviar with Quinoa

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Dressing:
½ cup lime juice
2 tablespoon extra-virgin olive oil
2 tablespoons white wine (or rice) vinegar
 
1 small can black-eyed peas, rinsed and drained
1 small can black beans, rinsed and drained
1 ½ cups fresh or frozen corn kernels
1 cup cooked quinoa
1 avocado, halved, pitted, peeled and chopped
 
In a large bowl, whip together the dressing ingredients. Then add all remaining ingredients except the avocado and toss to coat. Cover and chill 4-24 hours. Add the avocado right before serving.