Southwestern Quinoa and Black Bean Salad with Charred Corn and Avocado

Boy was this tasty! The dressing provides juuust enough seasoning to lend a southwestern vibe without overpowering the flavors of those delicious in-season veggies.

Serves 6.

1 cup uncooked quinoa
1 can black beans
1 tbsp red wine vinegar
2 cups corn (if using ears, that's 2-3)
1 red or green pepper, chopped
1/2 an onion, chopped (red, sweet, whatever you have)
1/4 cup cilantro, chopped
3 oz cheddar, grated
1 avocado
(This would be great with some grape tomatoes and green onions thrown in, too!)

4 tbsp olive oil
2 tbsp lime juice
5 cloves garlic, minced
1 1/2 tsp cumin
1/2 tsp chili powder
2 tsp salt

Prepare quinoa according to package directions.

While quinoa is cooking, drain and rinse black beans, toss with red wine vinegar and season with salt and pepper. Combine dressing ingredients in a small bowl, whisk, and set aside.

In a non-stick skillet over med-high heat, char the corn until slightly blackened, stirring occaisonally.

Mix quinoa, beans, corn, pepper, onion and cilantro in a large bowl and toss with dressing.

Top each salad with half an ounce of grated cheddar and a couple slices of avocado. Serve over lettuce and garnish with more cilantro.