Monday, March 4, 2013

Quinoa, Corn and Avocado Salad

A delightful refreshing salad to serve anytime.

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

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


Combine everything in a large bowl and mix well.

Serves 6