Corn salad

• 2 bags frozen fire roasted corn or canned corn
• I can black beans
• 1 cucumber
• 1 red bell peppers
• 1 shallot
• Feta cheese
• 1.5 avocados
• Juice of 1 lime
• Light mayo
• Salt, chili powder, garlic powder, onion powder

Optional: grilled chicken or fish

1. Cook the corn in a dry steel pan to get them nice and toasted and let it cool down.
2. Rinse the black beans and let them dry.
3. Dice the cucumber, bell pepper and shallot and add them to a big bowl together with the corn and black beans.
4. Add the juice of 1 lime, 2 tablespoons of light mayo and the spices to the bowl and mix everything together.
5. Dice the avocado and optionally add it to the bowl (this depends on how long you want to store this salad) together with the feta cheese and mix everything together.
6. Serve the salad with tortilla chips and optionally add some grilled chicken or fish on top for extra protein.

• Add some chopped fresh cilantro for extra flavor.
• Use a different type of cheese, such as cotija or queso fresco, instead of Feta
• Add some diced jalapenos for a spicy kick.
• Use a different type of beans, such as kidney beans or pinto beans, instead of black beans.
• Add some diced tomatoes for extra freshness and flavor.