Southwestern Black Bean Corn

# What You Need:

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)

02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)

03 - 1 red bell pepper, diced

04 - 1 small red onion, finely chopped

05 - 1 to 2 jalapeños, seeded and minced

06 - 1/2 cup cherry tomatoes, halved (optional)

07 - 1/3 cup fresh cilantro, chopped

08 - 1 ripe avocado, diced (optional)

09 - 1/4 cup extra virgin olive oil

10 - Juice of 2 limes

11 - 1 clove garlic, minced

12 - 1/2 teaspoon ground cumin

13 - 1/2 teaspoon chili powder

14 - 1/2 teaspoon salt

15 - 1/4 teaspoon black pepper

01 - In a large bowl, stir together black beans, corn, bell pepper, red onion, jalapeños, cherry tomatoes if using, and cilantro.

02 - Whisk olive oil, lime juice, garlic, cumin, chili powder, salt, and black pepper in a small bowl or jar until well emulsified.

03 - Pour dressing over salad mixture and toss gently to ensure even coating.

04 - Fold in diced avocado delicately just before serving, if desired.

05 - Taste and modify seasonings as preferred; refrigerate for 10 minutes to meld flavors before serving.

01 -

It comes together in 15 minutes, which means you can have dinner ready before you've finished your first glass of water.
The flavors actually get better as they sit, so you can make it in the morning and eat it all week without guilt.
It's naturally vegetarian and gluten-free, but satisfying enough that nobody at the table notices what's missing.

02 -

Don't dress it more than a few hours ahead or the vegetables will get soggy; add the dressing closer to when you're eating it.
The avocado is a game-changer, but it only stays pretty if you add it at the very end—it's the one thing that won't forgive you if you're early.

03 -

Make the dressing the night before and let the flavors marry—it tastes even better the next day.
If you're meal-prepping, keep the avocado separate and add it just before you eat so it doesn't turn brown and sad in the fridge.