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Quinoa-Black Bean Salad
Ingredients
  • 2 ears corn, husks removed
  • 1 medium zucchini, cut lengthwise into ¼-inch planks
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup lime juice
  • 1 ½ teaspoons ground cumin
  • 3 cups cooked quinoa (see Associated Recipes)
  • 3 cups baby arugula
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 1 cup pico de gallo, divided
  • ½ cup chopped fresh cilantro, divided
  • ¾ cup crumbled cotija cheese, divided
  • 1 avocado, diced, divided
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