Southwestern Quinoa Salad

Mix all dressing ingredients together and let sit in fridge while preparing salad.

Combine beans, peppers, red onion, scallions, cilantro, and jalapenos in a large bowl.

Preheat oven to 400ºF. Place cleaned ears of corn directly on oven rack and roast for 25 minutes. Remove from oven and let cool. Cut corn kernels off the cob and mix in bowl with with beans and vegetables.

Cook quinoa according to package directions, or use pre-cooked quinoa. Combine quinoa in bowl with salad ingredients.

Toss salad with dressing. Place in fridge for 1–3 hours. Remove from fridge and gently mix in avocado.

Serve at room temperature. Enjoy!