Cowboy Cavier

Dish:

1 can corn
1 can black beans
1 diced tomato
1 small dices red onion
4 cups cooked quinoa
1 diced avacado
1 bunch of chopped cilantro
salt and pepper to taste

Dressing:

1/4 cup fresh lime juice
1/8 cup white wine vinegar
1/2 cup cilantro leaves, no stems
1 Tbs. honey
1/4 tsp kosher salt
1 tsp fresh chopped garlic
2 1/2 tsp Dijon Mustard
3/4 cup olive oil

Place lime juice, white wine vinegar, cilantro, honey, salt, garlic, and Dijon mustard in blender. Process until smooth. While blender is running, add olive oil in a slow steady stream and process until thickened. Do not over-blend

Refrigerate any leftovers and use within 3 days. Lime Cilantro Vinaigrette recipe may be doubled.

Serving Size:  1 ounce