Slightly Spicy Tex - Mex Corn Salad
Lightly salt corn, to taste
In a food processor finely chop pickled jalapenos and onion.
Add pepper and onion to corn, mixing with a small amount of olive oil and white vinegar
In a separate bowl, drained canned black beans, season with a pinch of red pepper.
Dice the tomato and avocado - shred your cheese
Layer the ingredients on a salad plate,
corn first, black beans, tomato, shredded cheese, and avocado
Dust the entire dish with a hint of red pepper and serve!
Scrumptious!