Avocado Salad To Die For

I wrote before about my vegan daughter and meat eating son.My son surprised visited home for Easter Weekend, but flewhome before dinner.Saturday night I prepared this easy healthy yummy salad that is vegan.Ingredients:3 fresh corn husks*2 fresh great tomatoes*1 red bell pepper1 can black organic beans*half a red onion*2 cloves garlic3 limessalt pepper paprika to tasteif you like it hotter a sprinkle of red pepper*1/2 cup cilantroteaspoon of great virgin olive oil3 ripe avocados

Remove husks of cornSnap in half and cover in pot of water. Boil corn for 3 minutes. Allow to cool in the water.Chop all the * ingredients Combine in bowlDo not cut - save the avocados until right before servingsmash and chop garlic  and cilantro very fineZest of one lime on top,Juice and squeeze out every drop of lime juice into the mixtureAdd light salt and pepper - light and check it later before serving1/4 teaspoon sugar Drain the beans and rise in cold water - toss them in wholeCut the corn off the cob and that goes in the bowl as wellStir and cover - at least 2 hours but overnight is betterrefrigerate the chopped salad
Right before you serve cut the avocados in half, remove pitand sliceAdd a teaspoon of olive oil on top.Stir taste for salt, pepper sour... maybe add red chili pepper if you likeCan be served on top of bowl of torn greens as the most healthy salad.I use mustard, kale and romaine as the base. If you are trying this on pciky eaters use milder butter lettuce Salad greens mixture should be 1/3 of the whole - or in other wordseach bite should have two pieces of avocado and yummy veggiesThe creamy avocados make this luxurious.My children never leave left overs. Pico de gallo and guacamole flavors will start your party!I served this Easter afternoon. My son was still eating a bowlon the way to the airport. His comment:"I'm sad that TSA doesn't allow food in the Airport. I think if I letthem have a taste they will let me bring it in?"