Cook 1 cup quinoa and let it cool slightly. Char 2 cups corn in a hot dry skillet, then combine with 1 drained can of black beans, cherry tomatoes, sliced radish, red onion and cilantro. Dress with 3 tablespoons lime juice, 2 tablespoons olive oil, cumin, salt and pepper. Fold in two diced avocados just before serving. Cooling the quinoa before adding avocado prevents the cubes from softening and keeps the salad fresh for longer.
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