1 11-oz can shoepeg corn, drained
1 15-oz can black beans, drained and rinsed
1 chopped bell pepper
1 avocado, diced
1 cucumber, diced
3-4 tomatoes, diced
1 mango, diced
1 c shredded monterey jack cheese (optional)
1/2 red onion, finely diced
4 tsp rice vinegar
1/2 bunch cilantro (or the whole thing. Whatever)
Combine all ingredients, stir gently to mix (save avacado for when you're ready to eat, as it will turn brown). Serve with chips, or on top of lettuce with chips crumbled on top.
From Sara Salas
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