Taco Salad

To get this:

Mix these together:

• 1 can of corn, rinsed and drained


• 1 15-oz can of black beans, rinsed and drained


• 1 red bell pepper, diced


• 1 yellow tomato, diced


• 1 garlic clove, minced


• 1 tbs sugar


• 1 tsp salt


• 3.5 tbs olive oil


• 3 tbs lime juice

Let the ingredients sit together in the fridge for at least an hour. Right before serving, mix in 1 diced avocado.

This fresh salad was a hit at our house, even though I'm not a huge fan of black beans. You could make it even more fresh by using corn on the cob and squeezed lime juice. Just beware that this recipe makes a lot of salad. If you like leftovers and/or have more than 2 mouths to feed, you should be fine. Otherwise I suggest cutting the recipe in half.

Thank yous: Recipe adapted from Jennifer at Once Upon a Chef. Her recipe serves 6-8 and includes cilantro.