Southwestern Black Bean Corn

# What You 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

# Steps:

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

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

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

04 - If desired, carefully fold in diced avocado just before serving to maintain its texture.

05 - Taste and adjust seasoning as needed, then refrigerate for 10 minutes to enhance flavors before serving.

# Top Tips:

01 -

It comes together faster than ordering takeout and tastes like you spent an hour on it.
Every bite has texture and brightness, so you actually feel satisfied without anything heavy.
You can make it ahead and it gets better as the flavors marry in the fridge.

02 -

If you dress the salad more than an hour ahead, the acid in the lime juice will start to break down the vegetables and make everything soggy.
Always taste your jalapeños first—I once grabbed a scorcher and made the salad inedible for half my guests.

03 -