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Ingredients
  • 1 cup dry orzo or 1 ½ cups cooked quinoa
  • subheading: For the dressing:
  • 3 tablespoons jalapeño juice from canned sliced jalapeños, or sweet pickle juice
  • 1 large lime juice
  • 1 ½ teaspoons maple syrup
  • 1 ½ teaspoons Dijon mustard
  • subheading: For the salad:
  • 1 shallot thinly sliced
  • 1 (15-ounce) can black beans drained, and rinsed
  • ¾ cup frozen corn thawed
  • 1 cup chopped kale
  • ⅓ cup chopped cilantro or parsley
  • subheading: For serving:
  • 2 small avocados chopped
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