1 -15-ounce canCorndrained (frozen and thawed, or fresh parboiled corn kernels may also be used)
1 7-ounce canDiced Mild Green Chiliesdrained
¾cupchopped Red Onion
1cupchopped Sweet Bell Pepper
1mediumJalapeno Pepperthinly sliced
1mediumAvocadoripe but firm, cut into small cubes
¼cupchopped fresh Cilantro leaves
Juice of 2 Limes
1largeGarlic Clove, diced
Kosher Salt to taste
In a large bowl combine the quinoa, black beans, corn, green chilies, onion, bell pepper, jalapeno slices, avocado and cilantro. Gently stir to combine.
In a small mixing bowl, combine the olive oil, lime juice, cumin, cayenne, garlic and adobo sauce. Whisk to combine and drizzle onto the salad; toss to combine. Taste and as salt to taste. Maybe served warm or chilled before serving.
Ingredient notesJalapenos:to decrease the heat level, remove the seeds from the pepper and wash hands thoroughly after handling the pepperVariation ideasUse different colored quinoa. Change up the bell peppers. Use different colors.Swap in pickled Jalapeno instead of fresh jalapeno peppers. For a different tangy flavor swap in red wine vinegar or apple cider vinegar for the lime juice.Add roasted tomatoes or cherry tomatoes.Storing itMake ahead. This can be made up to a day ahead for flavors to blend.Store it: in the refrigerator in an airtight container for up to 4 days.