Ingredients:

  • 15 oz (425g) black beans, canned (rinsed and drained)
  • 2 medium (300g) ripe avocados, diced
  • 1 cup (160g) corn, fresh or frozen/thawed
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a small bowl or jar, combine the olive oil, lime juice, ground cumin, salt, and pepper. Whisk vigorously for 30 seconds until the mixture is glossy and the cumin is fully integrated.
  2. Add the rinsed black beans, corn, halved cherry tomatoes, and diced red onion to your large mixing bowl. Pour the dressing over the mixture and toss gently until the beans and corn are fully glazed.
  3. Add the diced avocado and chopped cilantro to the bowl. Using a silicone spatula or a large spoon, gently fold the avocado in using a lifting motion to avoid breaking the pieces.