Southwest Salad

Ingredients:

• 4 cans whole kernel corn (drained)
• 1 can creamed corn 
• 3 cans black beans (drained)
• 12 green (or other) bell peppers (diced)
• 2 pounds Monterey Jack cheese (shredded)
• 2 cans black olives (drained)
• 2 (4 oz) cans green chilis 
• 2 (4 oz) cans jalapeños (drained)
• 1 can rotel
• 1 tbsp chili powder (blend is fine)
• 1 tbsp garlic powder 
• 2 tsp onion powder 
• 1 tsp smoked paprika 
• 1 jar Better Body Foods Chipotle mayo
• 2 tsp ground black pepper 

Directions for regular people:

1. Combine all ingredients in a very large bowl, and stir well to incorporate.

Directions for Kyle:

1. Open all your cans and drain the ones that need to be drained.
2. Clean your bell peppers and dice them.
3. Use the food processor to shred the cheese. 
4. Combine all ingredients in the old instant pot barrel, and stir well. 
5. Divvy out into individual food storage containers for lunch.

Serves 10