12-14 cherry tomatoes, halved
1 avocado, pitted and sliced
1 medium cucumber, thinly sliced
1/2 small onion, sliced
1 cup black beans canned or cooked
1 ear corn, kernels sliced off
1/2 cup quinoa, uncooked
1 radish, sliced thinly
2 palm hearts, sliced thinly
3 leaves of fresh basil
Salt and pepper to taste
1. Add ingredients to a bowl. Set aside.
2. Mix lemon juice and Dijon mustard in bowl. Slowly pour olive oil into bowl, mixing with a whisk. Add salt and pepper. Stir.
3. Drizzle the Lemon-Vinaigrette on top of vegetables. Gently toss.
4. Let bowl sit for 10 minutes. Serve.
2 tablespoons lemon juice
1/3 cup evoo
1-2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper