Ingredients:

• 3 cups of any cooked legumes (suggestions - brown lentils or black eyed peas, or chickpeas or red kidney beans or black beans
• 1 cup any cooked whole grain (suggestions - quinoa, millet, bulgur, pot barley, black or red rice)
• 1 ½ cups organic defrosted frozen corn kernels
• 1 ½ cups cherry tomatoes cut in half
• 1 each medium red and orange bell pepper diced
• 2 cups red or green kale chopped finely
• 3 shallots diced
• ½ cup fresh cilantro chopped finely (leaves and stems)
• 1 to 2 jalapeños, deseeded and finely chopped
• 1 cup flat leaf parsley finely chopped
• 5 sprigs scallions (green onions) diced
• 1 ripe avocado diced (optional)
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• zest and juice of 3 limes
• 2 medium cloves garlic, pressed or minced
• salt and black pepper to taste
• 2 tbsp your favourite dried taco or chili spice mix
• 1 tbsp ground cumin
• 1 tbsp rubbed oregano
• 1 tsp rubbed thyme
• 1 tbsp maple syrup
• generous pinch red pepper flakes