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
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Ingredients
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3
Ears of corn
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2
tomatos
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1
avocado
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2
limes (juiced)
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1
mango
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1
15.5 oz.can of black beans (feel free to use fresh cooked black beans! I am just lazy!! )
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1 cup
quinoa
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1/4 teaspoon
chipotle chile powder
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1/4 teaspoon
chili powder
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1/8 teaspoon
cayenne chili powder
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1/2 teaspoon
cumin
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salt (to taste)
Directions
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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.
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Cook corn and let cool.
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Chop the avocado, tomatoes and mango in to cubes and put in a large bowl.
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Slice the corn kernels off the cob. Add the kernels to the other veggies.
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Add the quinoa to the bowl.
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Rinse and drain the black beans and add them to the veggies and quinoa in the bowl.
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Add the spices and the lime juice. Mix and enjoy!
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