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Ingredients:
  • Olive oil
  • ½ medium red onion, chopped (about ½ cup)
  • 1 ear of corn, husked and kernels sliced off from the cob
  • 1 clove garlic, minced or pressed
  • 1 small jalapeo, seeded and minced (optional)
  • 2 small zucchinis, ribboned or chopped
  • 1 small yellow squash, ribboned or chopped
  • Salt and black pepper, to taste
  • Big handful cherry tomatoes, sliced
  • 1 can (14 ounces) black-eyed peas or black beans, rinsed and drained (or 1½ cups cooked beans)
  • 6 small corn tortillas
  • 3 radishes, sliced super thin using a mandoline, vegetable peeler or knife
  • 1 cup parsley, lightly packed (mostly leaves, some small stems are ok)
  • Small handful cilantro
  • 1 avocado, pitted, sliced into chunks and skin removed
  • 1 to 2 cloves garlic
  • 1 small lime, juiced or 1 tablespoon sherry vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • ¼ to ½ teaspoon red pepper flakes (to taste)
  • Salt and black pepper, to taste
Directions:
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Rank

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