Ingredients:

  • 15 oz (425g) canned black beans, drained and rinsed
  • 15 oz (425g) canned sweet corn, drained
  • 1 cup (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 medium (150g) avocado, diced
  • 1/4 cup (30g) crumbled feta or cotija cheese
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) lime zest
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Rinse the canned black beans and corn under cold water until the water runs clear, then pat them slightly dry.
  2. Dice the red pepper, red onion, and avocado into uniform, small pieces.
  3. In a small jar, combine the olive oil, lime juice, lime zest, ground cumin, salt, and black pepper. Shake vigorously for 30 seconds until emulsified and smooth.
  4. In a large mixing bowl, toss together the beans, corn, diced peppers, onion, and chopped cilantro.
  5. Pour the dressing over the salad and fold gently to coat.
  6. Gently fold in the diced avocado and crumbled cheese last to avoid mashing the avocado.