Southwestern Black Bean Corn

# Ingredient List:

→ Vegetables & Beans

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

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

03 - 1 red bell pepper, diced

04 - 1 small red onion, finely chopped

05 - 1 to 2 jalapeños, seeded and minced

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 Make:

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

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

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

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

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

# Expert Tips:

01 -

It comes together in minutes and tastes better the longer it sits.
Every bite is a mix of textures, sweet corn against creamy beans and crisp peppers.
You can eat it straight from the bowl or scoop it up with chips like a dip.
It's one of those rare dishes that works for a quick lunch or a crowded table.

02 -

Don't add the avocado too early or it will turn brown and mushy, wait until the last minute.
If the salad tastes flat, it probably needs more lime juice or a pinch of salt.
Rinsing the red onion under cold water takes away the harsh bite and leaves just the flavor.

03 -