I combined two favorite recipes. Absolute Magic.

Summer Black Bean Salad ~ Jennette Fennimore

In serving bowl combine: 1 can black beans (rinsed and drained) 1 can corn (drained)
1 red pepper, seeded and diced
2 medium tomatoes, diced 2-3 scallions, minced (green tops too)
Dressing: 1/3 cup olive oil 1⁄4 cup red wine vinegar juice of one large (approx 1⁄4 cup) lemon 1⁄4 tsp salt 2 cloves garlic, minced 1⁄4 tsp chili powder
Mix dressing to emulsion and immediately add to salad and mix thoroughly. Can be served right away or stored in fridge for a few hours before serving. Add chopped cilantro and avocado just before serving if desired.

Quinoa Taco Salad ~ Linda Pope

1 cup quinoa
1 red onion
chopped 3 cloves garlic, minced
half a red bell pepper, chopped
half a green bell pepper, chopped
half a yellow bell pepper, chopped
1 1/2 teaspoon cumin
1/2 teaspoon oregano
1-2 teaspoons chili powder, depending heat preferences
dash cayenne pepper
1 -15 ounce can black beans, drained
1 – 15 ounce can corn, drained
3/4 cup diced tomatoes (fresh or canned)
2 limes
salt and pepper, to taste
6-8 ounces baby spinach
1 bunch cilantro
1/3 cup cheddar or feta cheese
1 avocado, diced

Cook the quinoa according to package instructions. Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes. Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill. Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

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