This week, our Community Supported Agriculture (CSA) delivery included a bag full of corn. This gave me the opportunity to try a recipe that I found on the back of a box of “Red Quinoa” from Trader Joe’s market. Simply delicious and a salad that we will make again and again with fresh corn.
My eight-year old son Calvin’s reaction: “Oh, my goodness! This looks delicious. It looks like something from a restaurant. It would cost….at least $20.00!” Followed by, “This is the best salad. Ever!’
Ratings from Patrick, Calvin and me: Five peas ••••• each (on a 1 to 5 scale)
So here it is:
Black Bean, Roasted Corn and Avocado Salad on a Bed of Quinoa
2 cups roasted corn kernels (see below)
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved (I substituted what was growing in my garden: Sun Gold cherry tomatoes and diced Early Girl tomatoes)
1/2 cup red onion, finely diced
3/4 cup Cilantro Salad Dressing (I used Appalacian Naturals brand Cilantro Lime Vinaigrette from Whole Foods Market)
1/2 bunch cilantro, chopped
1/4 cup olive oil
Zest of one lime
Sea salt and pepper
- Cook quinoa according to the package directions. (Bring 1 cup of quinoa and 2 cups of chicken or vegetable broth to a boil. Cover. Then simmer for 10-15 minutes, until the broth is absorbed. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.)
- While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing and toss gently. Add salt, pepper and lime zest to taste.
- Add 1/2 of the cilantro and gently toss once more. Set aside.
- When quinoa is cooked, toss with the olive oil, add salt and pepper to taste. Set aside to cool.
- When ready to serve, spread the quinoa on a large serving platter and top with the corn and bean mixture.
- Garnish with the remaining cilantro.
- Serves six as a side dish.