Ingredients:

  • 2 cans (15 oz / 425g each) black beans, rinsed and drained
  • 2 cups (340g) sweet corn (frozen thawed or canned drained)
  • 1 cup (150g) red bell pepper, finely diced
  • ½ cup (75g) red onion, finely minced
  • 2 cloves (6g) garlic, minced
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (21g) honey
  • 1 tsp (2g) ground cumin
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 medium (300g) ripe avocados, cubed
  • ½ cup (15g) fresh cilantro, chopped
  • 1 medium (30g) jalapeño, seeded and minced

Instructions:

  1. Rinse the black beans and corn in a colander under cold water until the foam disappears. Dice the bell pepper and red onion into uniform, small pieces.
  2. Combine the olive oil, lime juice, honey, cumin, salt, and pepper in a mason jar. Shake vigorously for 30 seconds or whisk until the mixture is thick and opaque.
  3. In a large bowl, toss the beans, corn, pepper, onion, and garlic with the dressing.
  4. Gently fold in the cubed avocado, cilantro, and jalapeño using a spatula to avoid mashing the avocado.