a crowd-pleaser summer salad that lasts a week

1. Microwave 2 ears of corn for 10 minutes.  Shuck and cut kernels off.
2. Drain and chop roasted red peppers (1 jar).
3. Drain and rinse 1 can each: black, kidney, and pinto beans.
4. Dice 1 medium red onion.
5. Finely dice 1 peeled carrot.
6. Chop 1 avocado and sprinkle the juice of 1 lime over the pieces to keep it from browning.
7. Chop 1/4 cup of cilantro.  (Don't substitute parsley.)
8. Dice 2 ripe tomatoes.

Mix all together in a large bowl.  If you want, drizzle with olive oil and mix anew.

It looks a bit like this...