I mentioned earlier this week that I was going to make this corn-rice salad from BHG. I just whipped  up my own version and let me tell you- woww. Might be the best salad I’ve ever had…and it’s perfect for summer. And I bet it would be great if you made it ahead of time too.

My version

In a bowl, combine cooked quinoa (cooled to room temperature), black beans, several pieces of chopped jalapenos, sliced cherry or grape tomatoes, slices of red onion and avocado, several planks of corn (or a handful of canned corn), and a dash each of sea salt, pepper, olive oil, and rice vinegar. Garnish with fresh parsley or cilantro. Serve at room temperature.

Confession: I put in about 10 dashes of rice vinegar and a dash or two of Crystal hot sauce! Yum.

Note: To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.

*I didn’t list measurements; get inspired and play it by ear (no pun intended…ear of corn? Get it?). Salads are very difficult to mess up!

beginnings of the salad

fiddling with aperture settings

working lunch- twitter, v8 juice, water, and salad!

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