In a saucepan, mix together the water, salsa and grits. Bring to a boil; then, lower heat, cover, and simmer for 5-7 minutes or until desired thickness is reached. Stir once halfway through cooking.

While grits simmer, chop peppers and onion; set aside. Shred cheese.

Once grits are cooked, remove from stove and stir in cheese. Cover and set aside.

Heat oil in a large skillet over medium-high heat.  Add peppers and onions, corn, chili powder, cumin, garlic powder and salt.  Stir together and cook for 5 minutes.  Rinse and drain beans, then add to mixture and stir, cooking for 3-4 minutes or until heated through.

Dice tomato, apples and avocado; toss together in a large mixing bowl with shredded lettuce.

Serve veggies over warm grits with salad on the side.