Mexican Tri-Color Quinoa Salad

What's not to love about Buttercrunch Lettuce...  tender leaves, a slightly sweet taste, and it's nutritional value with high amounts of fiber and beta carotene. And to top it off, its eloquent looking leaves make a beautiful salad.

This salad pairs several traditional Mexican ingredients (black beans, corn and avocado) with quinoa, for added protein, and a tangy creamy avocado dressing ~ not only healthy, but totally delicious??

Serves 2 (main dish)

Salad Ingredients

• 4 cups Buttercrunch Lettuce
• 1 small red onion, thinly sliced
• 1/2 avocado, diced
• Fresh-cut corn kernels from 1 ear of corn 
• 1/2 cup cooked black beans
• 1/3 cup tri-color quinoa (or substitute any quinoa)
• Handful of grape tomatoes

Dressing Ingredients

• 1 soft avocado
• Juice of 1/2 small lime
• 2 Tbsp apple cider
• 2 Tbsp virgin olive oil
• 2 Tbsp chopped fresh cilantro
• 1 tsp sugar
• 1/4 tsp sea salt
• 1/8 tsp freshly ground pepper
• Pinch of crushed red pepper flakes

1. Run cold water over quinoa in a fine-meshed strainer until water is clear.  In a small sauce pan, add 1/3 cup of quinoa and 2/3 cup of water to small sauce pan. Bring to a boil; reduce heat to simmer and cover. Simmer 15 minutes, or until all water is absorbed. Set aside.
2. Clean and cut produce. 
3. Cook husked ear of corn in boiling water about 5 minutes, or to desired tenderness.
4. Divide all salad ingredients onto 2 plates. Pour dressing over salad; garnish with lime slices from the remaining 1/2 of lime, if desired. 

Dressing: Using fork, mash avocado. Add other dressing ingredients and whisk until smooth.