Southwestern Black Bean Corn

# 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 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

# Method:

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

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

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

04 - Gently fold in diced avocado if using, just before serving.

05 - Taste and adjust seasoning as preferred. Chill for 10 minutes prior to serving to enhance flavors.

# Expert Advice:

01 -

It comes together in 15 minutes flat, no cooking required, which means you can make it on the hottest days without heating up your kitchen.
The flavors deepen as it sits, so you can prep it ahead and let the dressing do all the work while you relax.
It's hearty enough to eat as a main course but works perfectly as a side, adapting to whatever else you're making that night.

02 -

Don't dress this salad more than an hour ahead if corn is in it—corn will absorb the dressing and get soft, which sounds nice until everything is soggy.
The avocado trick is real: add it last, fold gently, and if you're serving later, toss it in just before guests arrive so it stays golden and creamy instead of turning gray.

03 -