Ingredients:

  • 2 cans (15 oz / 425g each) black beans, rinsed and drained
  • 1 cup (160g) frozen corn, thawed
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 medium (300g) ripe avocados, cubed
  • 1/2 tsp (3g) sea salt
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) ground cumin
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. In your large glass bowl, combine the rinsed black beans, thawed corn, diced red onion, and halved cherry tomatoes. Stir gently to distribute the colors evenly.
  2. In a small jar or bowl, whisk together the lime juice, olive oil, ground cumin, minced garlic, and black pepper. Whisk until the oil and acid are fully integrated and the dressing looks opaque and creamy.
  3. Pour the vinaigrette over the bean mixture and toss to coat. Gently fold in the cubed avocado and chopped cilantro using a lifting motion to ensure the avocado remains in distinct cubes.