Sweet Corn, Zucchini and White Beans

This dish was inspired by a taco recipe from the NYT’s.  Since it was WAY too hot to make homemade tortillas for the actual tacos, we had the mixture over a bed of brown rice, some leftover zucchini salad and sliced avocado.  I bet it’s real tasty as a taco, but the flavors stand out regardless.  Use the fresh corn, as suggested, because it really make for a delightfully fresh dish.  I followed the above recipe to the letter, but added some white beans at the end for added protein.

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