Historymaker Eddie Basha gave the Historical League his family recipe for Tabouli Salad using cracked wheat and mint. Tabouli Salad is on page 132 of Tastes & Treasures cookbook. Try both recipes.
Quinoa, Corn and Avocado Salad
Ingredients:
1½ cups cooked quinoa
1½ cups frozen corn, thawed
2 medium avocados, diced
1 cup cherry tomatoes, halved
½ medium red onion, diced small
¼ cup chopped fresh cilantro
Zest of 1 lime
2 tablespoons fresh lime juice
Sea salt to taste
Directions:
Combine everything in a large bowl and mix well.
Serves 6
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