Ingredients
- Beans & Veggies
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, quartered
• ½ cup diced red bell pepper
• ¼ cup finely chopped red onion
• 1 jalapeño, seeded and minced - Fresh Additions
• ¼ cup chopped fresh cilantro
• 1 large avocado, diced - Dressing
• 2 tbsp olive oil (extra virgin preferred)
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and black pepper to taste
Instructions
- Combine Base Ingredients
In a large mixing bowl, gently stir together black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and minced jalapeño. - Prepare Dressing
In a small bowl, whisk olive oil, lime juice, cumin, chili powder, ½ tsp salt, and ¼ tsp black pepper until emulsified. Taste and adjust seasoning. - Dress the Salad
Pour dressing over vegetable mixture. Using a silicone spatula, fold until evenly coated (about 30 seconds). - Add Avocado
Gently fold in diced avocado just until distributed – avoid overmixing to prevent mushiness. - Chill & Marinate
Cover bowl and refrigerate for at least 30 minutes (ideal: 1 hour) to allow flavors to blend. - Serve
Stir once before transferring to a serving bowl. Enjoy with tortilla chips, on nachos, or as a taco topping.
Extra Tips
- Avocado Longevity: Toss avocado with 1 tsp lime juice before adding to prevent browning.
- Heat Adjustment: Include jalapeño seeds for extra spice or substitute with poblano for mild flavor.
- Make-Ahead: Combine all ingredients except avocado/dressing 1 day ahead. Add dressing and avocado before serving.
- Protein Boost: Mix in ½ cup crumbled queso fresco or grilled shrimp for heartier meals.
- Vegan Note: Naturally plant-based and gluten-free – great for diverse gatherings
FAQ's
Q: Can I use canned corn?
A: Absolutely! Drain 1 (15oz) can thoroughly. For smoky flavor, pan-sear kernels 2-3 minutes.
Q: How to store leftovers?
A: Keep refrigerated in airtight container 2 days. Avocado softens but remains edible.
Q: Cilantro substitute?
A: Use flat leaf parsley or 1 tbsp Mexican oregano for different herbal notes.
Q: Can I make this nut free?
A: Naturally nut free! Safe for allergy-conscious groups.
Q: Serving ideas beyond chips?
A: Try in grain bowls, atop grilled chicken/fish, or as a quesadilla filling
