Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1.5 cups sweet corn, fresh or thawed
  • 1 large red bell pepper, finely diced
  • 0.5 small red onion, finely minced
  • 0.5 cup fresh cilantro, chopped
  • 1 large avocado, cubed
  • 0.25 cup lime juice, fresh squeezed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 1 clove garlic, grated
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Prep the beans. Drain both cans into a mesh strainer and rinse under cold water until the foam disappears completely.
  2. Char the corn. If using fresh or frozen, toss it into a dry skillet over medium high heat for 5 minutes until the kernels start to sizzle and brown.
  3. Mince the aromatics. Finely dice the red pepper and red onion until they are roughly the size of the beans.
  4. Create the emulsion. In a small jar or bowl, whisk the lime juice, olive oil, honey, cumin, chili powder, grated garlic, salt, and pepper until the dressing looks opaque and thick.
  5. Combine the base. Place the beans, corn, peppers, and onions into your large bowl and pour over the dressing.
  6. Incorporate the herbs. Add the chopped cilantro and toss gently until every vegetable is glistening with oil.
  7. Add the creamy element. Gently fold in the cubed avocado right before you plan to eat.
  8. The Resting Period. Let the salad sit at room temperature for at least 5 minutes until the flavors have married and the onion has softened.