This recipe uses frozen corn, which works really well, suprisingly. It doesn’t even need to be cooked, just thawed (overnight in the fridge). We’ve had good experiences with “Whole Foods 365 Organic Frozen Sweet White Corn.” It thaws well and does not end up mushy or rubbery. Fresh corn in the middle of winter, who knew.
I can sometimes find mache at Trader Joes. Whole Foods must also carry it. Funny, last year when I was in Paris, I saw it everywhere in all the grocery stores. I saw it along with a lot of roquette (arugula, as in rocket, that’s why it’s called that, ahh I see).
Inspired by ohsheglows.
Ingredients
makes 4 servings
- 1 cup uncooked quinoa
- 1 (14oz) can black beans, drained and rinsed
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 green onions, chopped
- 1 cup corn (fresh or frozen-thawed)
- 1 small avocado, chopped into 1 inch pieces
- 1 bag of mache greens
Dressing:
- 4-5 tbsp of fresh lime juice (Juice from 2 small limes)
- 1/2 tsp kosher salt, or to taste
- 1/2 tsp Freshly ground black pepper
- 1 garlic clove, minced
- 1/4 cup fresh Cilantro, finely chopped
- 1/4 cup extra virgin olive oil
- 3/4 tsp ground cumin, or more to taste
Combine 1 cup quinoa with 2 cups water. Bring to a boil. Cover and cook over low heat for 15 minutes. While quinoa is cooking, prepare the chopped vegetables and blend together the dressing. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well. Drizzle dressing over salad and toss well with salt and pepper to taste. Serve on top of mache and top with avocado pieces.
