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Rice noodles drenched with rich olive oil and fajita spices along with corn, peppers and cheese makes a great summer side for BBQ.

Cook rice noodles per directions, cool, and set aside in salad bowl.

Steam several ears of fresh white corn, cool and cut corn from the cob. (A simpler options is to use cooked frozen baby white corn.)

Cut two cups of fresh green beans into bite sized pieces and steam until fork tender. Cool and set aside. (A simpler option is to use cooked frozen baby peas.)

Dice colorful bell peppers (red, yellow, orange or any combination) and set aside. (Amount equal to one whole bell pepper.)

Add corn, green beans (or peas), bell peppers, and grated mexican (colby and jack) style cheese to the rice noodles.

Vigorously shake fajita lime dipping oil and pour out 1/3 cup over the rice noodle and toppings.

Using a butter knife and fork, cut through the noodles to break them into smaller pieces and distribute the dressing and goodies.

Serve topped with slices of avocado. (I topped mine with some sliced avocado but forgot to add to the picture - it was good both ways.)

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Rice Noodle Salad (Fajita Lime Dipping Oil)