Vegetarian Fiesta Salad

I adapted this recipe from The Garden Grazer , it's delicious and easy to prepare. Above you see all of the ingredients I used. Of course you can add red onion, bell peppers, and/or chili peppers if you like. Mine is served chunky-salsa style.

What you'll need:

Tortilla Chips

Fresh corn on the cob

Canned black beans (drained and rinsed)

Canned garbanzo beans (drained and rinsed)

Roma tomatoes

Avocados

Lime

Olive Oil

-Salt, pepper, cumin, onion & garlic powder, *Sazon (Optional)

What you need to do:
First shuck the corn and remove all of the kernels. Add one tablespoon of olive oil into a Dutch Oven or large soup pot over a stove-top set to medium and add the corn. Add salt, pepper, and some zest of a lime. Just cook for about 2 minutes and then add the black and garbanzo beans. Add the salt, pepper, onion & garlic powder, cumin (& Sazon) and more lime zest to the mixture and cook with the lid on for no more than 5 minutes.

Remove the mixture from the pot and drain any liquid, then place it in a large bowl and let it cool in the refrigerator for at least one hour. When you are ready to eat, dice up the tomatoes and the avocado. (If you are using onion & peppers, dice them now) and add to the mixture. Add the juice of 1/2 a lime and 1 tablespoon of olive oil to the salad and combine gently.

You can either scoop the salad 'salsa' style onto chips, or just crunch up some chips to add some texture.