Quinoa Black Bean & Veggie Salad

1 - 2 c cooked quinoa

1 ½ c chopped peppers, a variety of colors and heat levels, bell, Anaheim, jalapeño, poblano etc. 

1 can black beans

2 c corn either frozen or from a can*

1-2 tomatoes (in season)

¼- ½ red onion (to taste) or 1 bunch sliced green onions

1-2 cloves of garlic (to taste)

1 bunch cilantro, chopped

1 t cumin

1 t coriander

Salt & pepper (to taste)

Tony’s Creole seasoning (to taste)

Dash of cayenne pepper

A couple glugs of mild tasting oil

1-2 fresh limes

Dash of red wine vinegar

OR: instead of the oil, limes and vinegar add 1 jar of salsa verde**

 Chop all vegetables and add to cooked and cooled quinoa. Add garlic, cilantro and seasonings. Then add liquids, either oil, vinegar and limes or salsa verde (or a combination of both). Allow salad to sit for about thirty minutes then taste and adjust seasonings. Also add more liquid if the quinoa absorbed too much while sitting and you want it a little wetter. 

Add avocados for serving.