INGREDIENTS
6 cups
chopped romaine lettuce
2
ears yellow corn
1 cup
black beans
salt and pepper
3
bell peppers, diced (I used a combination of red, yellow, and orange)
2
avocados, thinly sliced or diced
1 cup
cooked quinoa
1/2 cup
packed cilantro leaves
juice of 3 limes
1/2 tsp
salt (or to taste)
1 tsp
minced garlic
1/4 cup
olive oil