• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

This tasty salad is great chilled or served warm as a side dish. Light and bright, it's easy to prepare and is chock full of great nutrition as well as spicy, full flavors.

• 3 cups prepared Quinoa
• 1 15- ounce can Black Beans (, drained and rinsed)
• 1 15- ounce can Corn (, drained (frozen and thawed, or fresh parboiled corn kernels may also be used))
• 1 7- ounce can Diced Mild Green Chilies (, drained)
• ¾ cup chopped Red Onion
• 1 cup chopped Sweet Bell Pepper
• 1 Jalapeno Pepper (, thinly sliced (note: to decrease the heat level, remove the seeds from the pepper and wash hands thoroughly after handling the pepper))
• 1 medium ripe but firm Avocado (, cut into small cubes)
• ¼ cup chopped fresh Cilantro leaves
• ¼ cup Olive Oil
• Juice of 2 Limes
• ½ teaspoon ground Cumin
• 1/8 teaspoon Cayenne Pepper
• 1 large Garlic Clove (, diced)
• 2 teaspoons Adobo Sauce
• Kosher Salt to taste

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