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.
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!