Southwest Tabouli

Southwest Tabouli

1 cup cooked quinoa

2 cups fresh pico de gallo with ¼ cup of its juices (see recipe above)

½ cup fresh or thawed organic corn

¼ cup black beans, rinsed

½ avocado, diced

Salt to taste

In a large mixing bowl, add all ingredients and mix it well. Refrigerate for at least an hour.

Enjoy like salsa! Try it with chips, tacos, as a side dish, next to an omelet or veggie burger, even try it over a salad.