Salad:
2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped
Mix all ingredients in a large bowl and set aside.
Dressing:
1/2 c. apple cider vinegar
2 heaping teaspoons of cumin
3/4 c. olive oil
2 cloves of garlic, minced
salt and pepper to taste
Put all ingredients in a container with a lid and shake vigorously until well incorporated. Pour over the salad mixture and stir to combine.
Quinoa:
1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt
In a medium pot sauté the onion in the olive. Cooked until onion is soft. Add the garlic and sauté for 1 more minute. Add quinoa, chicken stock and pinch of salt and bring to a boil. Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes. Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool. Once cooled mix in with salad mixture.
*Refrigerate for 1 to 2 hours before serving.
Optional ingredients: You can add 1 jalapeño to the onion and cook it for extra heat. I also like to serve it with fresh chopped tomato and avocado (when in season)
