The People's Reciplex

Shrimp, avocado, quinoa corn salad


2 ears corn, taken off the cob

1 avocado, diced

1 cup quinoa, cooked

1/2 pound of cooked shrimp, deveined, peeled, tail-off, chopped  (I use pre-cooked from Whole Foods)

1/4 cup red onion, diced

1 can black beans, rinsed and drained

few tablespoons olive oil

juice of one lime

salt & pepper


I’ve made this salad before when my summer excesses started piling up but today I just threw together what was around.

Cut corn off cob and saute with some of the corn milk and some olive oil for a few minutes.  Add all remaining ingredients and salt and pepper to taste.


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This entry was posted on Tuesday, August 28th, 2012 at 2:20 pm and is filed under entrees.

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