Southwest Quinoa Salad

• 2 Tablespoons Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Ground Cumin
• 2 Tablespoons Lime Juice, Fresh
• 1 bunch Cilantro, Roughly Chopped
• 1 pinch Salt And Pepper, to taste
• 1 cup Quinoa, Cooked According To Packaging
• 15 ounces, weight Can Of Black Beans, Rinsed And Drained
• 15 ounces, weight Can Of Sweet Corn, Rinsed And Drained
• 1 whole Red Bell Pepper, Diced
• 1 whole Yellow Pepper, Diced
• 1/4 cups Scallions, Diced
• 3/4 cups Shelled Edamame Beans
• 1 whole Avocado, Peeled, Pitted, And Diced

1. To prepare the dressing, in a small bowl whisk together olive oil, vinegar, cumin, lime juice, cilantro and a pinch of salt and pepper.
2. Combine all of the other ingredients in a large bowl and toss with the dressing.
3. Serve on a bed of lettuce mixed with fresh herbs.
4. Toss with a drizzle more olive oil if desired.

olive oil, apple cider vinegar, ground cumin, lime juice, cilantro, salt, quinoa, black beans, sweet corn, red bell pepper, yellow pepper, scallions, beans, avocado

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/southwest-quinoa-salad/ (may not work)