Flattered Avocado and Grilled Corn Salad with Cilantro Vinaigrette

So, tonight I posted a picture on Facebook of an altered Pinterest recipe.  I admit, I was tooting my own horn a bit, showing off my yummy salad.  Thought I may get a few "likes".  I actually got quite a few requests for the recipe.  This is what started this whole blog thing.  I was not sure how to share the recipe without e-mailing it to each person.  I thought about trying to figure out how to "pin" my altered recipe on Pinterest but I felt guilty for putting something on Pintrest that came from a post on Pintrest!  As if the Pinetrest police was going to come knocking on my door or worse.....deny me access to my Pincrack!  To avoid the copy cat guilt, I am posting this altered recipe here.  Here is the link to the original recipe http://authenticsuburbangourmet.blogspot.com/2011/05/avocado-and-grilled-corn-salad-with.html

Here is my version:

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

This is the recipe I used from Pintrest.  The changes I made are in orange!

Serves 4

1 bag of frozen sweet corn from Trader Joe’s (I packed this salad to go so I put the corn in frozen and it was ready to eat and kept the whole salad cold an hour after I made it!)
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled (optional)
1 ½ C. English cucumber, skin on and chopped small dice (I used about ¾ of a large English Cucumber)
(I don’t measure – just use the proportions that look good!)

1 can of black beans rinsed and drained.

1 -2 cups cooked quinoa (I had left overs and threw it in)

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil (I didn’t use any oil, used a couple TBS of veggie stock to loosen it up)

2 T. Sherry vinegar (I used two glugs of apple cider vinegar – didn’t have Sherry)

Juice of one lime
1 t. Garlic powder (I used one garlic clove)
2 T. Fresh cilantro, minced (One entire bunch)
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire. (I put all the ingredients in the blender then poured it over the salad)

When ready to serve salad, add the dressing and gently toss.