I owe this recipe to my friend Katie. She made it when I was at her house once for a cook-out and I loved it. She was up for my son’s graduation last year and I asked if she could make it for our graduation party. I just knew it would be a hit. And it’s so pretty too with all the colors!
Plus I got to write down what she did so I could make it many, many more times. It is the perfect summer side dish. I even add chicken to it sometimes. Um Um Good!
If you are looking for a easy dish for a 4th of July picnic. This will be perfect!
1 cup quinoa, measured dry and then cooked
1 15oz can black beans, rinsed & drained or 2 cups of dried cooked black beans
1/2 bunch of cilantro, chopped
3-5 green onions sliced (also good with red onion)
1 pint of cherry tomatoes, halved
1 cup frozen corn, thawed
2 avocados, diced
2-3 tablespoons of extra virgin olive oil
Juice of two limes or 4 TBSP of Bottled Lime juice
1 tsp cumin
1 tsp garlic powder
pepper to taste
Mix all ingredients together.
Refrigerate for at least 2 hours but it is even better after several hours to overnight.
I am sharing this recipe at some of these great Weekly Linky Parties.
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