Veggie Taco Salad

1 12 ounce can pinto beans washed, and drained

1 can whole kernal corn, washed and drained

1 medium tomato, diced

3 stalks green onion diced

1/4 cup organic salsa

1/2 avocado, skinned and diced

1 teaspoon crushed red pepper

1 tablespoon olive oil

1 tablespoon apple cider vinegar

jalapeno pepper rings, to taste

dash of brown sugar

To taste: cracked black pepper, salt, onion powder, garlic powder

1/4 cup shredded extra sharp cheddar (optional)

Directions

1. In a medium bowl toss beans, corn, tomatoes, green onion, and avocado with apple cider vinegar and olive oil.
2. Add in crushed red pepper, brown sugar and jalapeno.
3. Plate salad and top with salsa, extra green onion, and cheddar. Serve with tortilla chips.