Quinoa, Black Bean and Corn Salad
Serves 6. Recipe is by Haile Thomas, 11, of Arizona. This dish was one of those served at the White House’s first-ever Kids State Dinner.
2 (15-oz.) cans organic black beans, drained and rinsed
4 cups fresh corn
1 pint cherry tomatoes, quartered
2 cups cooked quinoa
1 medium red onion, chopped
1/2 bunch fresh cilantro or flat-leafed parsley
2 avocados, pitted, peeled and cut into cubes
1 tbl. extra-virgin olive oil
1 lemon, halved
Sea salt, to taste
1. In a large bowl, combine the beans, corn, tomatoes, quinoa, cilantro or parsley, onion, avocados and olive oil. Squeeze the lemon halves and add their juice to the bowl.
2. Toss to combine, season to taste with salt and serve. To make this dish hot, warm it on the stovetop or in the microwave, or sauté all the vegetables together and add the avocado and herbs after it’s plated.