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 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

# Directions:

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

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

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

04 - If using, fold diced avocado delicately into the salad just prior to serving to maintain its texture.

05 - Taste the mixture and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavors.

# Expert Advice:

01 -

It comes together in 15 minutes flat, no cooking required.
The lime-cilantro dressing is so bright and alive it makes you feel like you're eating outside even when you're not.
It's naturally vegetarian and gluten-free, so it works for almost anyone at the table.

02 -

If you're making this ahead, don't add the avocado or fresh cilantro until right before serving, or you'll end up with brown mushy bits and wilted herbs.
The dressing separates if it sits for hours, so give it a quick stir or shake right before you pour it on, or the beans and vegetables won't be seasoned evenly.

03 -