Summer Salad

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cooked and cooled quinoa (I used Trader Joe's organic tricolor quinoa)

  • 1

    red bell pepper, seeded and diced

  • 2

    Roma tomatoes, diced

  • 1

    Persian cucumber (or 1/2 English hothouse), diced

  • 2-3

    ears fresh raw corn, kernels cut off

  • 1

    (15 oz.) can black beans

  • 3

    large nectarines, pitted and diced

  • 1

    small shallot, chopped

  • 1/4

    cup cilantro, chopped

  • juice of 1/2 lime

Directions

In a large serving bowl, toss together all ingredients. Season with salt and pepper to taste if desired. *Variations: -To bulk up this salad, add a can of drained and rinsed kidney beans. -This salad is delicious with avocado! Toss chunks in or serve with avocado strips on top. -Spice it up with one finely chopped jalapeno pepper.

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