Ingredients
- 2 15-ounce cans black beans rinsed and drained
- 1 1/4 cups corn kernels fresh or thawed frozen
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1 small red onion finely diced
- 1 jalapeño pepper seeded and minced
- 1/3 cup fresh cilantro chopped
- 3 tablespoons fresh lime juice
- 4 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 avocado diced
Instructions
- In a large bowl, combine the black beans, corn, bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro.
- In a separate bowl, whisk together the fresh lime juice, extra-virgin olive oil, ground cumin, salt, and black pepper.
- Drizzle the dressing over the salad and gently toss to mix. Adjust the seasonings if necessary.
- Gently fold in the diced avocado.
- Serve immediately or refrigerate to let flavors meld.
