### TranslatedIngredients: 1 cup Black beans - cooked/canned,1/2 cup Quinoa,1/2 cup Onion - finely chopped,1/2 cup Red Bell pepper (Capsicum) - finely chopped,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1 Tomato - seeded and finely chopped,1/2 cup Coriander (Dhania) Leaves - roughly chopped,10 Pickled Jalapenos - pickled,1 cup Sweet corn - steamed,1 cup Iceberg lettuce,1 Avocado,3 tablespoons Red Wine Vinaigrette - apple cider vinegar,1 tablespoon Lemon juice,1 teaspoon Cumin powder (Jeera),1 teaspoon Parsley leaves,1/2 teaspoon Dried oregano,1/4 cup Extra Virgin Olive Oil,1 clove Garlic - minced,1/2 teaspoon Black pepper powder,2 tablespoons Honey - maple syrup,1 pinch Salt,1/2 Avocado - mashed (optional) ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Mediterranean ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To prepare Mexican Quinoa Bean Salad Recipe, get ready with all the ingredients for healthy salad and cook quinoa first. Bring quinoa to a boil with 1 cup of water in a Saucepan, simmer, and cook covered until cooked and all the water is absorbed.Fluff it up with a fork and let it cool completely.Prepare all the ingredients by chopping all the vegetables and gather all the ingredients.10Now add all the ingredients for the salad, except avocado into a mix bowl and refrigerate for an hour.Now add all the ingredients for the dressing in a small Mixing bowl and whisk it until everything is combined and emulsified.Dice the avocado and add this into the salad along with the dressing just before serving.Serve Mexican quinoa bean salad Recipe with Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) and wine to make a filling dinner.