Corn and Avocado Black Bean Taco Salad

Recipe (slightly modified) and photo via Little House of Veggies

We are always looking for new vegetarian dishes...

this one was simple, delicious and perfect for the last days of summer.

Black Beans:

2 cans of black beans, drained and rinsed

1 tsp cumin

1/2 tsp salt

1/2 tsp garlic powder

Juice of 1 lime

crack of black pepper to taste

Method:

Heat black beans in a medium saucepan on low with cumin, sea salt, garlic power and pepper. Warm up a corn tortilla. Add a little of the black bean mixture, and top with lots of the fresh corn and avocado Salsa. You can add a few drops of hot sauce to this if you want.

Corn and Avocado Salsa:

3 cups frozen (thawed) corn

1 red bell pepper, seeds removed, chopped

1/2 cup red onion, chopped

1 large avocado, chopped

Juice of 1 lime

1/2 cup (a few handfuls) of fresh cilantro

1/2 tsp salt

Freshly ground black pepper

Method:

Mix all ingredients in a bowl, taste and check seasonings to see if any additional salt and pepper is needed.

Serve on top of tortilla chips, Indian fry bread (Navajo tacos) or with tortillas. Other toppings: cheese, sour cream etc.