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Author Notes: I was making dinner tonight and as I was slicing the corn off the cob I thought- Hey - that's this weeks contest! I have a three month old daughter and she has already taught me the value of time! I love this salad because it is a meal in one bowl and so easy. My husband travels a lot and when he is away I often don't have the energy after work to cook a full meal. I love quinoa because it is good for me and I can put it on to boil and do other things! I also love that this salad is best cool because its been soo hot lately! —alexmr
- 3 Ears of corn
- 2 tomatos
- 1 avocado
- 2 limes (juiced)
- 1 mango
- 1 15.5 oz.can of black beans (feel free to use fresh cooked black beans! I am just lazy!! )
- 1 cup quinoa
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne chili powder
- 1/2 teaspoon cumin
- salt (to taste)
- Rinse one cup quinoa and bring to boil two cups water. Add the quinoa to the water and cook until quinoa is soft and translucent.
- Cook corn and let cool.
- Chop the avocado, tomatoes and mango in to cubes and put in a large bowl.
- Slice the corn kernels off the cob. Add the kernels to the other veggies.
- Add the quinoa to the bowl.
- Rinse and drain the black beans and add them to the veggies and quinoa in the bowl.
- Add the spices and the lime juice. Mix and enjoy!
- This recipe was entered in the contest for Your Best Corn off the Cob
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Pea guacamole and other offensive foods
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The freedom to snack.