Summer Corn and Quinoa Veggie Salad

A fresh, light and nutritious summertime meal made with sweet baked corn, crisp veggies, quinoa and kidney beans.

2 ears of fresh corn, in husks
Juice of 2 large limes
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/4 teaspoon ground cumin
2 cups cooked quinoa
1 cup seeded and chopped red, yellow or orange bell pepper
1 cup grape tomatoes, sliced in half
1/4 cup diced red onion
3 tablespoons finely chopped fresh cilantro
1 cup cooked kidney beans (look for no-salt added if using canned)
Salt and pepper to taste
8 cups chopped red, curly or romaine lettuce (a medium head of lettuce)

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