Mexican Corn Salad

     The end of Summer is winding down and I can't think of a better way to celebrate than
      to have a little feast with this Mexican Corn Salad and an ice cold beer or sparkling
      water. I love all things mexican. I make a few corn salads but this one is my favorite.
                Once you try it....it will be yours too. A perfect light and healthy meal.

                                                                   Mexican Corn Salad

                      4 (16 oz) bags frozen corn, thawed or fresh when in season.
                      3 bell peppers, red, orange and green, diced
                      1 jalapeño ( optional
                      1 red onion, diced
                      1 small container cherry tomatoes
                      1 avocado , cubed
                      2 garlic cloves, minced
                      1/2 cup queso fresco cheese
                      1/2 cup cilantro or fresh basil
                      salt and pepper
                      1/2 teaspoon cumin
                      1/4 teaspoon oregano
                      3 tablespoons olive oil
                      4 limes, juiced

            1) In a large bowl mix first 7 ingredients.
            2) In a small bowl mix, lime juice, olive oil, cumin, oregano, salt and pepper.
            Pour over salad. Add basil and queso fresco