Mexican Corn Quinoa Salad - Walter Stewart's Market

Ingredients

• 2 teaspoons olive oil
• 3 cups corn
• 2 cloves garlic, minced
• 4 cups cooked quinoa
• 2½ cups cherry tomatoes, halved
• 1½ cups cooked black beans
• 1 cup cojita cheese (feta or romano cheese would also work), crumbled
• 3 tablespoons fresh cilantro, minced
• 3 tablespoons scallions, minced
• 2 limes, juiced
• 1½ teaspoon chili powder
• a few dashes of cayenne pepper
• 2 tablespoons extra virgin olive oil
• sea salt, to taste
• fresh ground pepper, to taste