Corn, Bean, Avo Salsa

I am very exctied that starting this summer, one of my favorite San Diego farmers, Suzie's Farm, is growing organic corn!  But I am still nostalgic for the most amazing corn I ever had (minutes from the field) from Reegers Farm, a family farm where I used to work in rural Pennsylvania.  What a gift to experience!   This farm made me real picky about my corn  - one of the farmers wouldn't eat the corn that was picked that morning for dinner that night; she could taste the difference.
I love fresh sweet corn and I'm so happy to get it fresh from the field again...

about a cup or 2 of beans of your choice (today I'm using an heirloom variety I picked up at the Hillcrest Farmers Market - anazasi is one of my favorites)
a couple ears of fresh corn, kernels cut of the cob (your chicken will love the fresh cob)
1 cup or so of mixed heirloom tomatoes - try green zebra and indigo rose (from the Schaners and Suzie's), chopped
1 avocado, chopped (from Schaner Farm)
a handfulof chopped cilantro (from Ripe North Park)
1/2 a red onion, diced (from the Schaners)
juice of 2 limes (also from the Schaners via the Little Italy farmers market)
drizzle of your favorite extra virgin olive oil (mine is from Ensenada)
2 or more cloves fresh garlic, peeled and minced (from the Schaners)
1/2 jalapeño (from Suzie's), miced or another chile or chile powder, optional for a little heat
sea salt to taste

Mix all ingredients together and serve up some summer in a bowl!

Eat with tortilla chips, as a tostada, in a burrito, on top for your favorite greens...