This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

1 can black beans
1 can pinto or small red beans
1 can small white beans
2-3 jalapenos, chopped
1 medium white onion, diced
1 bunch cilantro, lightly chopped
juice of 2 limes
1 can or 2 ears corn (boil, cut off kernels)
salt and pepper to taste
salsa, to taste

Avocado
Tomato
more limes to taste

Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

Serve chilled, with crema or sour cream and tortillas