Chip Dip Grain Salad

My cousin Jessica has a chip dip she makes for nearly every family event with black beans, corn, green onions, feta (on the side for me and her brother, who doesn't like cheese) and an amazing dressing. Not only is it super tasty and addictive but it's nice to eat what everyone else is eating without feeling so "other." I modified the dip to turn it into a lunch salad...and it's kind of making me excited to go to fieldwork tomorrow.

Chip Dip Grain Salad (serves 4)

1/2 cup quinoa
1/2 cup brown rice
1 1/2 cups water
1 can black beans, rinsed and drained
3/4 cup frozen corn kernels
3 large leaves of kale, shredded
4 green onions, chopped
1/2 recipe "feta" cheese
1/4 cup olive oil, divided
1/4 cup apple cider vinegar
2 Tbls. sugar

Bring the grains and water to boil, cover and simmer for 20 minutes. Turn off the heat and let sit for 10 minutes, then add 2 Tbls. of the olive oil and fluff with a fork. Set aside to cool.

In a small bowl combine the remaining 2 Tbls. of olive oil with the vinegar and sugar for the dressing. Set aside.

In a small bowl cover the corn with a bit of water and microwave for 90 seconds. Drain and rinse with cool water. Add the corn in a large bowl with the beans, kale, onions, and "cheese," grains, and dressing and toss to combine.