I discovered this recipe at the end of summer in our “operation slim jim” (ie lots of salads and lower caloric foods post summer to recover from all the excesses) from the amazing site Love&Lemons and it was an immediate hit that I have repeated multiple times. And the best is that it is so easy.

Ingredients

For the Dressing:

• ¼ cup fresh lime juice
• 3 tablespoons olive oil
• 1 small garlic clove, grated
• ½ teaspoon ground cumin
• ¾ teaspoon sea salt
• Freshly ground black pepper

For the Salad:

• 1½ cups cooked black beans, drained and rinsed
• Kernels from 2 ears fresh corn, left raw, about 1½ cups
• 1 red bell pepper, stemmed, seeded, and diced
• ½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
• ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
• 1/3 cup diced red onion
• 3 tablespoons Cotija cheese (used goat and lately “queso latino”)
• 1 ripe but firm avocado, pitted and diced
• 2 tablespoons toasted pepitas, optional

Instructions

1. In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
2. Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
3. Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.

Pictures of process

The ingredients:

Mixing adding and mixing the goods:
So as said above, the best this is so easy: just make the dressing in the bottom of a bowl, add the beans, corn, red pepper, cilantro, jalapeño, and red oñions and then mix. Then add the squisher stuff: cheese and avocado and gently fold it in. And you are done!

Source

Love&Lemons

Thanks for reading and feel free to give feedback or comments via email (andrew@jupiterstation.net).