I’ve been sharing my healthy journey with everyone for quite some time. I’ve been focusing on eating more and more vegetarian dishes because I just haven’t had a taste for meat. This salad is one of the reasons why… all fresh ingredients, I just don’t miss the meat. This salad encapsulates summer with all of the freshness without any heavy ingredients to weigh you down. Perfect to make ahead for a party too! You can make this vegan by omitting the cheese if you wish as well. I wanted to try out some new Cabot lactose free cheddar and decided to use it in this salad – it was so good. You can also sub out fresh mozzarella if you wish. And if you are a staunch carnivore… this is the perfect side dish to pair up alongside fish, pork, chicken or beef.
6 ears of corn, shucked and rubbed with a bit of olive oil
4 servings of cheddar cheese, cut into cubes
1/2 cup of cooked quinoa (cook according to package directions) I used gluten free, organic
1/2 cup of chopped cilantro leaves, washed and roughly chopped
2 limes, juiced
2 avocados, pitted and chopped into cubes
10 cherry tomatoes, halved
1/3 cup of black, red beans or chickpeas (I use low sodium)
1 tablespoon ground cumin
1 tablespoon olive oil
Salt and pepper
On a medium/hot grill, add your oiled corn on the cob. Your going to brown the corn on all sides – avoid burning (keep a watchful eye on it turning it often). This should only take a few minutes. Let cool completely and then remove the kernels from the cob and add to your large serving bowl.
Into the large bowl add your cheddar, cooled quinoa, cilantro, juice from two limes, diced avocados, tomatoes, beans, cumin and olive oil. Toss gently together and season with salt and pepper per your taste. Refrigerate until serving.
— Knead to Cook