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Black-Eyed Pea & Quinoa Salad
Ingredients
  • 4 limes, juiced (about ½ cup)
  • 2 tablespoon olive oil
  • 2 tablespoon white wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 1 15-16 ounce can black-eyed peas, rinsed and drained
  • 1 15-16 ounce can black beans, rinsed and drained
  • 3 ears fresh sweet corn, cut off cob or 1 ½ cups frozen whole kernel corn, thawed
  • 1 cup cooked quinoa
  • 1 medium tomato, chopped (1 cup)
  • ½ cup sliced red sweet pepper
  • ⅓ cup chopped fresh cilantro
  • 3 green onions, chopped
  • 1 tablespoon sliced pickled jalapeño peppers, chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 medium avocado, halved, seeded, peeled, and chopped
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