Cucumber, Corn, Tomato Salad | Smart Balance

Place frozen corn in a colander and rinse with warm/ hot water to thaw.

Peel the cucumber. Cut it in half longways and scoop out the seeds. Cut remaining cucumber into small bite size pieces.

Quarter the grape tomatoes and combine thawed corn, cucumber, tomatoes, and quinoa in a medium sized mixing bowl.

In a separate smaller bowl add the juice of one lime and the orange vinegar. Whisk together.

Slowly add in the oil whisking well.

Add in the garlic (pressed or finely minced) and the chili garlic sauce whisking well.

Pour over the quinoa mixture and combine. You can either eat it right away or refrigerate for a few hours for an even better taste.