Here’s a delicious salad recipe for you all to enjoy.

Quinoa Salad
1 1/2 to 2 cups quinoa
1 can black beans
1 1/2 tablespoons red wine vinegar
1 1/2 cups frozen corn, cooked and cooled
1 chopped red bell pepper
1/4 cup chopped cilantro
1 teaspoon fresh minced garlic
1/4 teaspoon cayenne/black pepper
2 or 3 chopped scallions, to your liking

Cook 1 1/2 to 2 cups quinoa following the instructions (chicken broth can be used instead of water). Let the cooked quinoa cool and set aside.

Rinse can of black beans and drain them. Add red wine vinegar and let stand in a bowl.

To cooled quinoa, add the corn, chopped red bell pepper, chopped cilantro, minced garlic, cayenne/black pepper, and chopped scallions.

Dressing
1/3 cup of lime juice
1/2 teaspoon salt
1 1/4 teaspoon cumin
1/3 cup olive oil

Refrigerate. Best if made the day before - it improves with time.

Notice: We have been searching for the person who made the blueberry bars at the annual picnic. If you are the one who made this delicious dessert item, please let us know! We have had many requests for the recipe, so we would love to publish it! Thank you.