Zesty Citrus-Mint Bean Salad with Crunchy Quinoa and Avocado Vinaigrette

Ingredients

• 1 cup quinoa, rinsed
• 1 cups cooked black beans, drained and rinsed
• 1 cups cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup fresh mint leaves, chopped
• 1 each avocado, diced

• 1 each ripe avocado, pitted and peeled
• 1 cup extra virgin olive oil
• 1 cup fresh lime juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. 01
   Cook the quinoa according to package instructions. Once cooked, spread it on a baking sheet to cool and crisp up slightly.
2. 02
   In a large mixing bowl, combine the black beans, chickpeas, cherry tomatoes, cucumber, red onion, and chopped mint.
3. 03
   Prepare the avocado vinaigrette by blending the avocado, olive oil, lime juice, honey, minced garlic, salt, and pepper until smooth and creamy.
4. 04
   Add the cooled quinoa to the bean and vegetable mixture and toss gently to combine.
5. 05
   Pour the avocado vinaigrette over the salad and toss until everything is evenly coated.
6. 06
   Gently fold in the diced avocado, being careful not to mash it.
7. 07
   Transfer the salad to a serving bowl or platter and garnish with additional mint leaves if desired.
8. 08
   Serve immediately or chill in the refrigerator for up to 2 hours to allow flavors to meld.