Black Bean Corn Salad (Print Version)

# Ingredients:

→ Base

01 - 425 g canned black beans, rinsed and drained
02 - 160 g corn kernels, from 1 large ear sweet corn or defrosted frozen

→ Vegetables and Herbs

03 - 150 g cherry or grape tomatoes, halved
04 - 130 g red bell pepper, chopped
05 - 80 g red onion, chopped
06 - 15 g fresh cilantro, chopped
07 - 1 large avocado, pitted, peeled, and diced

→ Dressing

08 - Juice of 1½ limes
09 - 15 ml olive oil
10 - 5 g kosher salt
11 - 2.5 g chili powder
12 - 1.25 g ground cumin

# Instructions:

01 - Place black beans, corn, tomatoes, red bell pepper, red onion, and cilantro into a large bowl.
02 - Drizzle lime juice and olive oil over mixture. Add kosher salt, chili powder, and ground cumin.
03 - Stir all components until evenly coated and well combined.
04 - Gently fold in diced avocado. Adjust seasoning with extra salt if needed.
05 - Serve immediately as a salad or with tortilla chips as a dip.

# Notes:

01 - For best texture, add avocado just before serving. Refrigerate leftovers for up to 2 days in an airtight container.

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