- 2 cans black beans, rinsed and drained
- 2 cups corn kernels
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 2 avocados, diced
- 1/3 cup chopped cilantro
- 3 tbsp fresh lime juice
- 2 olive oil
- 1 garlic clove, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
Step 1 — Prep the CornIf using fresh corn, cut the kernels straight off the cob.Want more flavor? Throw the corn into a hot skillet for 3–5 minutes until slightly charred. You’ll smell the sweetness deepen almost immediately.That smoky note changes everything. Step 2 — Chop the VegetablesDice the bell pepper, onion, tomatoes, avocado, and cilantro.Try to keep everything roughly bite-sized. It helps every forkful taste balanced instead of awkwardly chunky. Step 3 — Mix the DressingIn a small bowl or jar, whisk together:Lime juiceOlive oilGarlicCuminChili powderSaltPepperTaste it before pouring.It should feel bright and slightly punchy. Once it coats the beans and avocado, the flavor softens. Step 4 — Combine EverythingIn a large bowl, mix:Black beansCornBell pepperTomatoesOnionCilantroPour over the dressing and toss gently.Then fold in the avocado last.Gently. Seriously. Nobody wants avocado mush. Step 5 — Let It Sit for a Few MinutesThis part feels optional, but it isn’t.Let the salad rest for about 10 minutes before serving. The flavors settle together, the lime wakes up the beans, and everything tastes more connected.Kind of like chili the next day — somehow better after a little patience.
