Caribbean Quinoa, Corn, and Mango Salad

Name: Caribbean Quinoa, Corn, and Mango Salad
Total time: 30 min
Ingredients: 1/2 cup quinoa (preferably tri-color or red,just because it’s prettier); 1/4 cup extra virgin olive oil; 1 lime (use zest and juice); 1 tsp. fresh ginger (peeled and grated (use a zester or a grater)); 1/2 tsp. curry powder; 1 tsp. honey ((optional)); 1/2 tsp. salt; 3/4 cup corn kernels, frozen, canned, or fresh; 1 mango (diced about 1 1/2 cups, or use frozen); 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),; 4 - 6 scallions (thinly sliced, about 1/2 cup); 1 avocado (diced)

www.thescramble.com

This salad is so bright and colorful that it’s a great one to bring to a party. I named it after the Caribbean because of …

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Serving bowl
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Ingredients

1/2 cup quinoa (preferably tri-color or red,just because it’s prettier)
1/4 cup extra virgin olive oil
1 lime (use zest and juice)
1 tsp. fresh ginger (peeled and grated (use a zester or a grater))
1/2 tsp. curry powder
1 tsp. honey ((optional))
1/2 tsp. salt
3/4 cup corn kernels, frozen, canned, or fresh
1 mango (diced about 1 1/2 cups, or use frozen)
15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),
4 - 6 scallions (thinly sliced, about 1/2 cup)
1 avocado (diced)