Flattered Avocado and Grilled Corn Salad

.

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

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I used one bag of frozen sweet corn from Trader Joe’s)
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
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)

*Note - put the corn in the salad frozen if you are not planning on eating it right away.  It is a great way to keep it cold to eat later or take to a party!