Mexican Potato Salad

Ingredients

• 1 Avocado, stoned, peeled and sliced
• 1 pound baby red potatoes, cooked, cooled and halved
• 1/2 cup canned black beans, rinsed (if you can remember to put them in)
• 3/4 cup cherry tomatoes, halved
• 2 teaspoons chili powder
• Handful of fresh cilantro
• 1/2 teaspoon cumin
• 4 hard boiled eggs, cooled, peeled and quartered
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup fresh corn, cooked (grilled or boiled, up to you)
• 1 teaspoon hot sauce (I used chili lime flavor)
• 2 jalapenos, deseeded and diced
• 1 Zest and juice of lime
• 1 teaspoon salt
• 3/4 cup sour cream
• 1 teaspoon sugar

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