Zesty Southwestern mix of black beans, sweet corn, jalapeños, and lime-cilantro dressing.
# 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
# How To Make It:
01 - In a large bowl, combine the black beans, corn, diced red bell pepper, chopped red onion, minced jalapeños, halved cherry tomatoes if using, and chopped cilantro.
02 - In a small bowl or jar, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until well emulsified.
03 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
04 - If desired, fold in the diced avocado gently just before serving to maintain its texture.
05 - Taste and adjust seasoning as needed. Refrigerate the salad for 10 minutes before serving to enhance the flavors.
