Corn Salad with Queso Fresco

photo from here

Ingredients:

4 cups fresh or frozen corn kernels

8 ounces queso fresco or cotija cheese (optional)

1 large red bell pepper, seeded and chopped

1 small red onion, finely chopped

1 jalapeno pepper, chopped (and seeded if desired)

1 can black beans, drained

2 roma tomatoes, chopped

1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette

1 large avocado, pitted, peeled, and cubed

Kosher salt and freshly ground pepper to taste

Instructions:
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, black beans, tomatoes and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper. Eat as salad OR scoop generous spoonfuls on wholemeal wrap.  Serves 10-12. 

Recipe adapted from: http://www.ourbestbites.com/2012/02/corn-salad-with-queso-fresco/