Mexican Corn Bean and Fruit Salad

Serves 4-6 as a side

Ingredients:

1 small to medium english cucumber, cut into roughly ½ inch pieces

1 can black bean, well drained and rinsed

1 mango, or about 6 oz pre-cut, cut into roughly ½ inch pieces

6-8 oz pineapple, cut into roughly ½ inch pieces

2 cups corn (frozen and thawed is fine, even better if you can find the roasted sort)

¼ cup chopped fresh cilantro

½ cup grated cotija cheese

1 tsp cumin

1 tsp chili powder

Juice of 1 lime

1 tbsp olive oil

Salt to taste

Method:  Mix it all.  Enjoy. Works well also as a salsa on top of fish or chicken, or just to scoop up with chips.

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