Mango Corn Avocado Quinoa Salad

From Jeanette's Healthy Living

I pan roasted the corn for this recipe as I like the sweetness and chewiness of pan roasted corn, but you can just use fresh corn. This is not a precise recipe, as mangos and avocados come in all different sizes. I like the silkier texture of  Ataulfo or Champagne over the more fibrous Tommy Atkins variety.

1 cup quinoa, well rinsed

2 cups water

1 tablespoon  extra virgin olive oil

2 tablespoons rice wine vinegar

1 cup fresh or frozen corn (thawed and patted dry)

2 teaspoons olive oil

1 mango, diced (about 1 cup)

1 avocado, diced (about 1 cup)

1 ½ cups cooked black beans or 15-ounce can black beans, rinsed well and drained

1 red bell pepper, diced (about 1 cup)

¼ cup cilantro, finely chopped

2 scallions, minced (about 1/3 cup)

½ -1 whole jalapeno pepper, seeded and finely minced

juice of 1 lime

salt and pepper, to taste

To cook quinoa, place well rinsed quinoa in a small saucepan with 2 cups of water. Bring to a boil, then reduce to low and cook, covered, for 15 minutes or until water is completely absorbed and quinoa is fluffy.  Transfer to a large bowl.  Whisk together olive oil and vinegar. Add to quinoa and leave uncovered until cool. (Can be refrigerated  until ready to finish making salad.)

To pan roast corn, heat 2 teaspoons olive oil in cast iron pan. Add corn and saute over medium-low heat until caramelized with brown spots on some of the kernels.

When quinoa is cool, add mangos, corn, avocado, black beans, red bell pepper, cilantro, scallions, jalapeno pepper, and lime juice.  Season to taste with salt and pepper.

Serves 4-6.