The greatest thing about cooking with passion and creating fun recipes is the friendships that bloom because of it. I have never had so many conversations about food and cooking as I have in the past year. I am loving the new freedom of conversation. In my many talks with my friend Lindsey O'brien of the Lindsey O'brien band we have dished about healthy, low-carb, extra fattening and vegetarian recipes. Today, she throws my way a vegetarian Mexican salad that is so satisfying you won't bother saying, "Where's the meat"? Thank you Lindsey, let's get cooking!

What You'll Need:

1 garlic clove
2 tsp kosher salt
3 Tbsp of lime juice
-fresh should be about two limes
1/4 tsp chili powder
1/4 cup olive oil

1 cup fresh corn kernels
-about 2 ears
1 bell pepper, orange-diced
1/2 red onion, finely chopped
1 can of black beans, drained and rinsed
s/p to taste
1 cup cherry tomatoes, halved
1 small avocado, halved, seeded and diced
1/4 cup fresh cilantro

Putting It All Together:

Make the dressing. smash the garlic clove
sprinkle with a pinch of salt and with the
flat side of a large knife, mash and
smear the mixture to a coarse past. whisk
the garlic paste, lime juice, rest of the salt
and chili powder together in a bowl. gradually
whisk in the olive oil, starting with a few drops
and then adding the rest in a steady stream

Making the salad. cook the corn, bell pepper and
onions in the olive oil until beginning to brown over
medium-high heat in a skillet. toss in the black beans
and cook until warm. add the dressing and toss to coat
evenly. remove from the heat and gently fold in the
tomatoes, avocado and cilantro.