Here’s the recipe for this week’s lunches (again from the Lunds & Byerly’s Real Food magazine for Summer 2007):

Southwestern Black Bean, Corn, and Tomato Salad

2 cups sweet corn kernels
1/2 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 avocado, cubed (I used peas instead)
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
1/4 cup chopped cilantro

Bring 1 inch of water to a boil in a medium saucepan. Add corn and simmer until just tender, about 2 minutes; drain and let cool. Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make a paste. Combine corn, garlic paste, beans, tomatoes, avocado (or peas!), jalapeño, lime juice, and cilantro in a 5-cup non-reactive serving bowl; toss lightly. Let stand at least 10 minutes before serving to blend flavors.

First photo will be in the Flickr set tomorrow!