Southwestern Black Bean Corn Salad

# What You’ll Need:

→ Vegetables & Beans

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)

02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)

03 - 1 red bell pepper, diced

04 - 1 small red onion, finely chopped

05 - 1–2 jalapeños, seeded and minced (adjust to taste)

06 - 1/2 cup cherry tomatoes, halved (optional)

→ Fresh Herbs & Garnish

07 - 1/3 cup fresh cilantro, chopped

08 - 1 ripe avocado, diced (optional)

→ Lime-Cilantro Dressing

09 - 1/4 cup extra virgin olive oil

10 - Juice of 2 limes

11 - 1 clove garlic, minced

12 - 1/2 teaspoon ground cumin

13 - 1/2 teaspoon chili powder

14 - 1/2 teaspoon salt

15 - 1/4 teaspoon black pepper

# How-To Steps:

01 - In a large bowl, combine black beans, corn, diced red bell pepper, chopped red onion, minced jalapeños, cherry tomatoes if using, and chopped cilantro.

02 - In a small bowl or jar, whisk together extra virgin olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until the mixture is emulsified.

03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.

04 - If desired, fold diced avocado into the salad gently just prior to serving.

05 - Taste and adjust seasoning as needed. Chill the salad for 10 minutes before serving to enhance flavors.

# Expert Hints:

01 -

It comes together in the time it takes to chop a few vegetables, with no heat required and barely any cleanup.
The lime dressing is so bright and punchy that it makes even canned beans taste like something special.
You can double the batch and it keeps beautifully for days, getting better as the flavors marry in the fridge.

02 -

Do not add the avocado until just before serving or it will turn brown and lose its creamy texture.
If the salad tastes flat, it almost always needs more salt or another squeeze of lime to wake it up.

03 -