Corn, Bean, Tomato And Avocado Salad

• 1 15 oz. can of black beans - drained and rinsed
• 2-3 ears of fresh corn
• 3-4 plum tomatoes
• 2 avocados
• 1/2 red onion
• 1 clove of garlic minced
• 2 tablespoons olive oil
• 1-2 tablespoons cumin
• 1 tablespoon chili powder
• 3-4 dashes jalapeno pepper sauce or to taste
• fresh squeezed juice of 1 lime
• salt and pepper to taste
• queso fresco

1. Cut kernels off of corn cob, seed and dice tomatoes, pit and chop avocados and small dice red onions.
2. Mix corn, tomatoes, avocados, onions, garlic and beans in a bowl.
3. Add olive oil, cumin, chili powder, jalapeno pepper sauce, lime juice and salt and pepper and mix thoroughly.
4. Let mixture sit for about 30 minutes to let flavors blend and then cumble queso fresco on top before serving. Tastes great on its own or with tortilla chips or on tacos!

black beans, corn, tomatoes, avocados, red onion, clove of garlic, olive oil, cumin, chili powder, pepper sauce, fresh squeezed juice, salt, queso fresco

Taken from food52.com/recipes/12893-corn-bean-tomato-and-avocado-salad (may not work)