Black Bean and Corn Southwestern Salad

Black Bean and Corn Southwestern Salad
Note: 

I like a little bit of everything in my salad, and now that corn is officially in season, I needed a salad recipe to make use of its sweet summer deliciousness.  So I just started adding stuff that fit a southwestern theme and added the black beans and quinoa for substance.  The avocado or guacamole add to the richness as well.  Behold, a hearty summer salad with enough substance to call a meal!

Time: 
30 minutes
Ingredients: 
8-10 cups of your favorite lettuce or salad greens, crunchy romaine seems to hold up to all the other ingredients well
1/4 cup chopped fresh cilantro (skip if you hate cilantro, add more if you love it!)
1 bell pepper, diced
1 cup fresh corn, cut off the cob (yes, raw!; and use a serrated knife)
1 15-oz can black beans, rinsed and drained
1 1/2 cup quinoa or rice, cooked
1/4 cup chopped red or green onion
1-2 tbs olive oil
1 tbs balsamic vinegar
salt and pepper to taste
avocado or guacamole
Directions: 
  1. Place lettuce, bell pepper pieces, and cilantro in a large salad bowl.  Drizzle with oil and vinegar; toss until thorougly coated.
  2. Mix beans, rice/quinoa, and onion in a microwave safe bowl.  Heat, covered, for a minute or two in microwave, just until warm.
  3. Toss all in ingredients, but avocado, in large salad bowl until thoroughly mixed.
  4. Salt and pepper to taste.  Top with diced avocado, guacamole or your favorite salsa/dressing.

Girbert's guacamole recipe.Girlbert's Raw Tomatillo Salsa recipe.

Serves: 
2-4

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