Summer Corn And Quinoa Veggie Salad

• 2 ears Fresh Corn, In Husks
• 2 Large Limes, Juiced
• 1 Tablespoon Extra Virgin Olive Oil
• 2 teaspoons Red Wine Vinegar
• 1/4 teaspoons Ground Cumin
• 2 cups Cooked Quinoa
• 1 cup Seeded And Chopped Red, Yellow Or Orange Bell Pepper
• 1 cup Grape Tomatoes, Sliced In Half
• 1/4 cups Diced Red Onion
• 3 Tablespoons Finely Chopped Fresh Cilantro
• 1 cup Cooked Kidney Beans (look For No-salt Added If Using Canned)
• 1 head Red, Curly Or Romaine Lettuce, Chopped

1. Preheat toaster oven to 350u0b0F. Wash and dry the outside of the corn husks.
2. Place corn directly on toaster oven baking rack and bake for 30-35 minutes.
3. While corn bakes, in a large bowl whisk together lime juice, oil, vinegar, cumin and a few pinches of salt and pepper. Stir in the cooked quinoa, bell pepper, tomatoes, onion, cilantro and kidney beans.
4. Once the corn is cooked, allow it to cool for a few minutes, then remove the husks and silks. Cut the kernels off the cobs and add them to the salad bowl stirring well to combine all of the ingredients.
5. Taste the salad and adjust the seasoning (add more lime juice, oil, vinegar, salt or pepper) if needed. Just before serving, stir in the chopped lettuce and enjoy.
6. Recipe note: You can substitute about 11/2 cups canned corn or frozen cooked corn for the freshly baked corn kernels.

olive oil, red wine vinegar, ubc, quinoa, red, grape tomatoes, ubc, fresh cilantro, kidney, red

Taken from tastykitchen.com/recipes/salads/summer-corn-and-quinoa-veggie-salad/ (may not work)