5 ears of corn, corn cut from the cob or 4 cups of frozen sweet corn
6 tablespoons olive oil, divided
1 15 ounce can black beans, drained and rinsed
1 cup quinoa
1/2cup thinly sliced red onion
1 1/2 cups cherry tomatoes, halved
1 avocado, cut into 1/2 inch cubes
1 cup (loosely packed) fresh cilantro, roughly chopped
1/4 cup lime juice, freshly squeezed
1 1/2 teaspoon honey
1/2 teaspoon ground cumin
2 tablespoons chopped fresh thyme
1 tablespoon shallot, finely minced
1 teaspoon Taste#5 Vegetarian paste
Kosher salt, freshly ground pepper
FOR THE DRESSING
In a bowl, whisk oil, lime juice, honey, thyme, ground cumin, minced shallot, Taste#5 Vegetarian paste, salt and pepper together and set aside.
FOR THE CORN
Place a cast iron skillet or non-stick skillet over high heat. Toss corn kernels with a tablespoon of olive oil. Add to the hot skillet. Cook for 5-7 minutes, stirring frequently to develop a little char and caramelization. Remove from heat and spread on a cool baking sheet to cool. This can be done several hours ahead.
FOR THE QUINOA
Bring 1 3/4 cup water to a boil with a pinch of salt. Stir in quinoa, reduce heat to low and simmer for 15 minutes. Remove from heat and allow to stand for 5-10 minutes to absorb all the liquid. Fluff with a fork and allow to cool.
FOR THE SALAD
Combine cooled corn, quinoa, beans, red onion, avocado, tomatoes, cilantro and quinoa. Pour dressing over salad and toss gently to coat evenly. Serve immediately or the salad can be assembled an hour or two ahead and kept at room temperature.