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Black Bean Corn Salad

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Ingredients
  

  • Ingredients:
  • - 15 ounces black beans canned, rinsed, and drained
  • - 11 ounces corn canned whole kernel or 1 ear fresh corn cut off the cob
  • - 1 red bell pepper chopped
  • - 1 small onion chopped
  • - 2 green onions chopped
  • - 1 jalapeño chopped (optional)
  • - ¼ cup cilantro chopped
  • - 4 ounces fat-free feta cheese or Cotija cheese crumbled
  • - ¼ cup lime juice
  • - 2 tablespoons olive oil or avocado oil
  • - 2 cloves garlic minced
  • - 1 teaspoon cumin
  • - Salt and pepper to taste
  • - 1 ripe avocado cubed
  • - Optional: toasted pepitas for garnish
  • - Optional: honey or additional garlic for flavor enhancement

Instructions
 

  • Cooking Instructions:
  • Begin by draining and rinsing the black beans and corn in a colander. Allow them to drain well while you prepare the rest of the ingredients.
  • Chop the red bell pepper, onion, green onions, cilantro, and jalapeño (if using) into small pieces. Place all chopped vegetables into a large mixing bowl.
  • Add the drained black beans and corn to the mixing bowl with the chopped vegetables. Gently stir to combine all the ingredients.
  • In a separate small bowl, whisk together the lime juice, olive oil or avocado oil, minced garlic, cumin, salt, and pepper. Once well combined, pour the dressing over the salad mixture.
  • Mix the salad thoroughly to guarantee that all ingredients are evenly coated with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to let the flavors meld together.
  • Just before serving, gently fold in the cubed avocado to maintain its texture. Garnish with cilantro leaves and toasted pepitas if desired.