Quinoa Salad

***This recipe is adapted from the recipe for "Ensalada Azteca" from The China Study Cookbook.***

Quinoa Salad

2 cans organic black beans, drained and rinsed

2 cups cooked quinoa

1 small sweet onion, chopped

1 green bell pepper, chopped

1 large tomato, diced

2 avocados, diced

3 ears fresh corn, cooked and cut off the cob

1/2 mango, diced

1 jalapeño, diced

3/4 cup fresh cilantro, chopped

The Dressing

juice from 1 lime

1/2 mango, diced

1 TBS agave nectar

salt to taste

Mix salad ingredients gently to combine.  Place dressing ingredients in a food processor or blender and process until smooth.  Toss gently with salad.  Salt to taste.

Serve immediately, or refrigerate for later.

I am taking this salad and pesto bow tie pasta to our family Bible study at Lynn's house tonight.