Black Bean Salad with Corn and Cotija Cheese
Serves 4

If you are unable to find Cotija cheese, you can substitute Queso Fresco, or even Feta Cheese. You want all your vegetables and cheese about the same size as the black beans.

2 cans black beans, drained
1 red bell pepper, diced
1 small or 1/2 large red onion, diced
1 small can mild green chiles, drained
1 ear yellow or white corn, husked and corn cut from the cob
1 small avocado, diced
1-2 limes
1/2-1 tsp. ground cumin
Salt
1/2 cup cotija cheese, cut into small dice
1/2 cup chopped cilantro

In a large bowl, combine the beans, bell pepper, chiles, corn, and avocado, stirring gently. Add the juice of one lime and 1/2 tsp. of salt and cumin. Stir again gently and taste adding more lime juice, salt, and cumin as needed. Keep in mind that the cotija is salty. Add the cotija and cilantro and stir again. (Can be made 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)