These tacos are served cold, so they are super easy to put together ahead of time for a quick dinner, or make a great lunch the next day. Feel free to grill the corn the night before when you are BBQ or just used cooked corn from frozen or salt free corn from the can.
Ingredients
2 cups grilled corn, cut off the cob into kernels
1 cup black beans
1 avocado, cubed
1 lime
1 TSP cumin, ground
2 TBSP olive oil
Mix all ingredients together and allow to sit in refrigerator for at least an hour for the flavours to meld. Serve with taco shells, salsa, cheese and lettuce.
Vegging For Two 
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