Ingredients:

  • 2 (15-ounce) cans Black Beans, rinsed and drained
  • 1 ½ cups Fresh or Frozen Corn Kernels (thawed if frozen)
  • 1 large Red Bell Pepper, finely diced
  • ½ cup Red Onion, very finely minced
  • ½ cup packed Fresh Cilantro, roughly chopped
  • 1 large Avocado, diced (just before serving)
  • ¼ cup Fresh Lime Juice (about 2-3 limes)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 ½ teaspoons Ground Cumin
  • ½ teaspoon Mild Chili Powder
  • 1 teaspoon Honey or Maple Syrup
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Thoroughly rinse and drain the black beans. Dice the red bell pepper and finely mince the red onion. Chop the cilantro.
  2. In a small bowl or jar, combine lime juice, olive oil, cumin, chili powder, honey/maple syrup, salt, and pepper. Whisk vigorously until emulsified.
  3. In a large mixing bowl, gently combine the drained black beans, corn kernels, diced red bell pepper, and minced red onion.
  4. Pour about three-quarters of the prepared dressing over the bean mixture and toss gently until everything is lightly coated.
  5. Cover the salad and refrigerate for at least 15 minutes (up to 4 hours) to allow the flavours to meld.
  6. Just before serving, gently fold in the chopped cilantro and the diced avocado. Add the remaining dressing if the salad seems dry, and check seasoning one last time.
  7. Serve the Southwestern Black Bean Salad chilled or at room temperature with tortilla chips.