2 15 oz cans whole kernel corn
2 15 oz cans black beans
2 avocados, diced
juice of two limes
1/8 - 1/4 cup of finely diced red onion
3/4 of a 16 oz jar salsa (spiciness is up to you)
1 8 oz block of Pepper Jack cheese, grated

Rinse corn and black beans well and pour into a medium sized bowl. Dice avocados and add to mixture.

Cut limes in half and squeeze on top of avocados. Add onion, salsa and Pepper Jack cheese. Mix well.

Refrigerate until ready to eat. This salad improves with time as the flavors blend.

Submitted by: Amy Oakley