Southwestern Black Bean Corn Salad

# Components:

→ 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

# Method steps:

01 - In a large bowl, mix black beans, corn, red bell pepper, red onion, jalapeños, cherry tomatoes (if using), and chopped cilantro until evenly distributed.

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

03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.

04 - If desired, gently fold diced avocado into the salad just before serving to maintain its texture.

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

# Expert Advice:

01 -

It comes together in minutes and tastes like you spent an hour on it.
The lime dressing is so bright and zippy it makes every bite feel alive.
You can serve it as a side, a dip, or eat it straight from the bowl with a spoon.

02 -

Do not add the avocado early or it will turn brown and mushy within an hour.
Rinse your canned beans and corn well, or the salad will taste tinny and too salty.
Let the salad chill before serving, the cold makes the lime and spices pop.

03 -