With Labor Day around the corner, I wanted to share one of my favorite go-to dishes before it's too late. (Although honestly you can, and I do, make it any time of year). This is my mom's recipe and she serves it as a salsa with tortilla chips (scoops work best). However, since it makes such a big portion, I like to make it on the weekend and eat it over salad, chicken or chips all week. The best part? You don't need any cooking skills to make it and it's a huge crowd pleaser.

1 can yellow corn (drain)
1 can black beans (rinse well and drain)
1 green pepper diced*
1 red pepper diced
1 orange pepper diced
1 yellow pepper diced
1/2 small red onion diced 
1 container cherry tomatoes halved 
1/4 cup cilantro chopped 
1 avocado chopped
salt and pepper to taste

1 small clove garlic 
pinch of salt 
juice of 1 1/2 limes
1/4 teaspoon chili powder
1/4 cup olive oil

*The original recipe calls for one green pepper, but I like the taste of red, orange and yellow peppers so I added those in too. 

Mix the salad ingredients together. Pour the dressing on top. Toss. Impress. 

This is one of those recipes that gets better over time, so don't hesitate to make it early (that morning or the day before). Just hold off on the avocados until you are ready to serve.