Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 cup (165g) frozen corn, thawed
  • 1 large (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (30g) fresh cilantro, chopped
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the red bell pepper and red onion into uniform pieces (approximately 1/4 inch) and quarter the cherry tomatoes.
  2. Combine the olive oil, lime juice, apple cider vinegar, cumin, garlic powder, salt, and pepper in a jar. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  3. Place the drained black beans in a large bowl and pour over half of the dressing; toss to coat.
  4. Fold in the corn, peppers, onion, and tomatoes.
  5. Pour the remaining dressing over the top and fold in the chopped cilantro last to prevent bruising.