Black Bean, Corn, and Quinoa Salad

Happy post 4th of July! The Fourth is one of my favorite days to celebrate. Among obvious reasons, it brings me back to blowing up fireworks in my backyard as a kid. My dad would ignite the first sparks of each firework with his celebratory cigar. To this day, the smell of cigars make me think of Independence Day.

I made this amazing salad for my dear friend's bachelorette 'Downer Classic' picnic last weekend. I got so many requests for the recipe, so I thought this would be the best place to share. Combine black beans (I like to make mine from dry beans over the stove - less sodium/processing), sweet corn, and protein-packed quinoa with fresh cilantro, tomatoes, and avocado from your garden or local Farmer's Market. Summer is a time to bring 'fresh' to your table - and this recipe is a great place to start!

Ingredients:

2/3 cup quinoa
1 1/3 cup water
2 cups black beans, drained and rinsed
1 1/2 cups sweet corn
1/2 red onion, halved and sliced
1 teaspoon whole cumin seeds
1/2 cup reduced-fat feta cheese
2 Tablespoons olive oil
Juice of 1/2 fresh lime
2 cups fresh tomatoes, diced
2/3 cup fresh cilantro, chopped
1 avocado, cubed
Salt & pepper, to taste

Directions:

1. In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until tender.

2. Meanwhile, in a large bowl, combine black beans, corn, onion, cumin seeds, and feta cheese. Add olive oil and fresh lime juice.

3. Add tomatoes, cilantro, and avocado just before serving. Sprinkle with salt and pepper.