Quinoa & Pickled Jalapeño Salad

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Salad
1/2 cup cooked quiona
1/4 cup black beans
1/4 cup corn (either fresh or frozen; defrost if using frozen)
1/4 cup chopped red peppers
1/4 cup chopped orange peppers
1/4 cup pickled jalapeño
1 cup greens of your choice
1 ripe has avocado, peeled, deseeded and diced
2 Tbsp chopped red onions
2 Tbsp chopped cilantro

Lime Vinaigrette
1 lime juiced
1/4 cup olive oil
1 Tsp dijon mustard
1 Tsp honey 1 Tsp salt or to taste
1 Tsp freshly ground black pepper or to taste

Method for Lime Vinaigrette
Place all ingredients in a jar with a lid. Shake well. Store remaining vinaigrette in fridge for one week.

Method for Salad
Toss all ingredients and desired amount of vinaigrette in a bowl, mix well and enjoy.

Serving: About Four

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