I am a sucker for pretty much anything spicy that involves corn, and since the season is coming to a close I am using it as much as possible. One of my favorite ways to use it is in a simple corn and black bean salad. This one is dressed up with radishes, peppers, cilantro, and a spicy dressing made with fresh garlic, jalapeno, and lime juice. It makes a perfect side dish for vegan tacos or a main course with some brown rice.

Avocado Cucumber and Tomato Salad

Ingredients

• 1 tbsp. olive oil
• 4 green onions, diced
• 1.5 tsp. cumin
• 1 clove garlic, minced
• Juice of 2 limes
• 1/2 diced jalapeno or 2 tsp. hot sauce
• 14.5oz. can black beans, rinsed and drained
• 2 ears corn, cut off cob (or 1.5 cups canned)
• 4 radishes, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup shredded carrots
• 4 tbsp. cilantro
• Salt and pepper to taste

Cooking Directions

1. Combine the olive oi, green onions, cumin, garlic, lime juice, and jalapeno/hot sauce to create the dressing.
2. Toss with remaining ingredients. Season with salt and pepper to your preference.

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