August is perhaps the best time to enjoy our last chance at summer salads and cold foods, although this cool, zesty salad will balance the heat of enchiladas year round!

1 can black beans (drained)

1 can kidney beans (drained)

1 can corn or hominy (drained)

1-2 ripe avocados (diced)

1-2 tomatoes (diced)

1 onion (grated or chopped)

½ cup cheddar cheese (cubed)

handful fresh cilantro leaves (finely chopped)

Optional: chile peppers (chopped and de-seeded)

Juice of ½ lemon

Sour Cream

Mix all ingredients. Dress with lemon juice. Toss. Chill and serve topped with sour cream. Serves 6.