This is it! Salad number five of the FIVE FOR THE FOURTH! The only one without pasta in it.
Let’s get cooking! At least, that’s what I thought after spending about two hours grocery shopping for the FIVE FOR THE FOURTH pasta salad posts. Until I realized I don’t have quinoa at home like I thought I did. Until I had to make Mr. FBBQ go back to the grocery store for the third time on the day before the Fourth Of July to get me quinoa. And lime juice. Because apparently lime juice that you buy in those little squeeze bottles actually does go bad. It turns brown. And gross. So now you know. So, while I waited for Mr. FBBQ to return, I cooked the frozen corn, drained and rinsed the black beans, diced the bell peppers, and cut up the avocado.
Once Mr. FBBQ returned, I learned that the store was all out of lime juice! So we went with a real lime instead. Which I actually prefer. I started cooking the quinoa and squeezed the lime into a bowl. I added some allspice and some cumin to the lime juice. This will be our dressing.
Add the cooked and cooled quinoa (say that five times fast) to the corn/peppers/avocado/pico de gallo/black beans/scallions/avocado mix.
Top with cilantro and the dressing and you have completed the FIVE FOR THE FOURTH pasta salad post!!!