Mexican Corn Summer Salad – Rocky Mountain Olive Oil

Ingredients

• 2 cans corn, drained and rinsed
• 5 tbsp Rocky Mountain Olive Oil Chipotle Fused Olive Oil
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ small red onion, minced
• ½ cup cilantro, chopped
• ½ small jalapeño, trimmed and minced
• 5.3 oz plain Greek yogurt
• 1 tsp lime juice
• 2 Tbsp Grind Spice Co Chipotle Salt
• ½ cup Cotija cheese
• tortilla chips optional