Ingredients
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1 vegetable cup (4 oz.) Libby's Whole Kernel Sweet Corn, drained
1 vegetable cup (4 oz.) Libby's Sweet Peas, drained
2 tablespoons miced red onion
1 medium tomato, diced
1/2 cup cooked quinoa
2 ounces crumbled queso fresco
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1 vegetable cup (4 oz.) Libby's Whole Kernel Sweet Corn, drained
1 vegetable cup (4 oz.) Libby's Sweet Peas, drained
2 tablespoons miced red onion
1 medium tomato, diced
1/2 cup cooked quinoa
2 ounces crumbled queso fresco
Instructions
In small bowl, whisk together oil, lime juice, cilantro and salt. Add corn, peas, onions, tomato and quinoa. Mix well to coat. Top with cheese.
In small bowl, whisk together oil, lime juice, cilantro and salt. Add corn, peas, onions, tomato and quinoa. Mix well to coat. Top with cheese.
