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- Slightly adapted from Quinoa and Black Bean Salad from Liz at That Skinny Chick Can Bake
- 1 c. white quinoa, rinsed and cooked in salted water according to package instructions
- 1 1/2 T. red wine vinegar
- 1 (15 oz.) can black beans, drained and rinsed
- 2 ears of fresh corn on the cob (or 1 ½ c. frozen corn, thawed)
- 1 large jalapeño, minced (about ¼ cup)
- 2 small firm avocados, chopped
- 1 pint grape tomatoes, sliced in half lengthwise
- 1/3 c. red onion, chopped
- 1/4 c. finely chopped fresh cilantro
- 1/2 c. cojita cheese, crumbled
- Dressing:
- 6 T. fresh lime juice
- 1 t. fine sea salt
- 1 t. ground cumin
- ¼ t. ground coriander
- 1/3 c. olive oil
View Full Recipe at Eliots Eats
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