Mexican-Inspired Corn Salad

This fresh salad dip is perfect for a work lunch on top of lettuce or chips. It also is a great side for taco night.

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Step 1

Stir-fry the onions in oil at medium-high heat until shiny, about 5 minutes.

Step 2

Add the green pepper and jalepeno and sauté, about 3 minutes.

Step 3

Add corn, beans, and spices. Mix well.

Step 4

Add about 2 tbsp of water and continue to simmer for about 5 minutes.

Step 5

Remove from heat. Once cool, mix in lime juice, avocado, cheese, and cilantro, if desired.

Step 6

Serve with chips or as a side. Keeps for 1 week in the fridge.