Ingredients

• 3 ears of corn Ingredients
• 2 ripe avocados, pitted and cubed Ingredients
• 2 cups grape tomatoes, halved Ingredients
• 1 sweet pepper, chopped Ingredients
• 1/4 cup fresh mint and basil (or more!) Ingredients
• Juice from 2 limes Ingredients
• 3-4 tbsp extra-virgin olive oil (evoo) Ingredients
• Pink or sea salt to taste Ingredients
• Optional: 1 tsp cayenne powder Ingredients
• Optional: 1 cup chickpeas Ingredients

Instructions

1. Bring a large pot of water to a boil. Boil corn for 3-5 minutes until crisp but not mushy. Remove from water and let cool before cutting kernels off.
2. Using a large salad bowl, add the corn, cubed avocado, tomatoes, sweet pepper, herbs, lime juice, evoo and salt. Add the cayenne and chickpeas if using.
3. Stir together and store in the fridge until serving. Eat it the same day you make it before the avocados brown.