• 6 ears of grill-roasted corn kernels off the cob
• 1 can of black beans rinsed and drained
• 1 large tomato diced, or 2 cups cherry tomatoes, halved
• 1/2 red onion finely chopped
• 2 avocados peeled and cut into 1/2" cubes
• 1/2 cup roasted red peppers drained and chopped (I freeze a batch of these every summer)
• ¼ cup fresh cilantro chopped
• ¼ cup fresh chives chopped
• 2 cans Ro-Tel tomatoes with lime and cilantro

Cilantro Vinaigrette

• 1/4 cup champagne vinegar
• 3/4 cup extra virgin olive oil
• 1/3 cup fresh cilantro minced
• 1 Tbsp. freshly squeezed lime juice
• 1 Tbsp. fresh jalapeño pepper minced
• 2 Tbsp. green onions minced
• 2 tsp. garlic minced
• 1/2 tsp. freshly ground sea salt
• 1/2 tsp. freshly cracked black pepper
• 1/4 tsp. ground dried chipotle pepper
• 2 Tbsp. sugar