12 Fresh California Avocado*, peeled and seeded

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1 1/2 cups cooked organic red quinoa

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4 1/2 cups cooked beans (Pinquito or similar)

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4 1/2 cups Diced red bell pepper

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3 cups white corn kernels cut from cob

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3 cups diced red onion

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2 1/4 cups diced grilled zucchini

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2/5 cup chopped cilantro

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As needed Vinaigrette (recipe follows)

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24 radicchio leaves for garnish

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3 tomato, diced, for garnish

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2/5 cup chopped chives for garnish

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3/4 cup red wine vinegar

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3/4 cup canola/olive oil blend

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1/2 cup lime juice

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2 Tbsp. ground cumin

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1 Tbsp. minced garlic

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2 1/4 tsp. salt

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2 1/4 tsp. ground black pepper

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.