Black Bean And Corn Salad

This easy salad comes together quickly and works as a side dish, a great topping for tacos, or as a last-minute appetizer with tortilla chips. Think of this as a medley of the most exciting parts of a vegetarian burrito bowl—unadulterated by rice—and hyped up by a little honey-lime action.

It stores well in the refrigerator and can be made up to one day in advance. If making more than an hour ahead of time, I prefer to wait on adding the avocado to keep it fresh and green for the salad. For a vegan version, simply skip the cheese and you're good to go! Sensitive to heat? Feel free to leave out the jalapeño, or only put in half. The best thing about this salad is how versatile it is, so get creative with it!

Have you made this yet? Let us know what you think in the comments below!