Southwestern Black Bean Corn

# 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

# Step-by-Step Guide:

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

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

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

04 - If using, fold in diced ripe avocado gently just prior to serving to maintain texture.

05 - Taste the salad, adjust seasoning if necessary, and refrigerate for 10 minutes before serving to enhance flavor meld.

# Additional Tips::

01 -

It's genuinely fast—fifteen minutes from start to serving, no cooking required.
The flavors taste like they've been building all day, even though you just made it.
It works equally well as a side dish or a light meal, and it actually gets better as it sits.

02 -

Don't add the avocado early—it will oxidize and turn brown long before you serve it.
Taste the dressing before you pour it on everything; lime juice varies so much that you might need to adjust the salt or add another squeeze.

03 -