Ingredients
1 (15-oz.) can black beans, rinsed and drained
1 c. frozen corn, thawed
1 avocado, diced
1 jalapeño, seeds removed and finely chopped
1/2 c. quartered cherry tomatoes
1/4 medium red onion, diced
1/4 c. freshly chopped cilantro
Juice of 1 lime
2 tbsp. extra-virgin olive oil
1/2 tbsp. honey
1 clove garlic, minced
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1/4 c. crumbled cotija
Preparation
Step 1In a large bowl, combine beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro. Step 2In a small bowl, whisk together lime juice, oil, honey, and cumin. Season with salt and pepper. Step 3Pour dressing over salad mixture and toss to combine. Add cotija and toss again. Season to taste with more salt and pepper.
It stores well in the refrigerator and can be made up to one day in advance. If making more than an hour ahead of time, I prefer to wait on adding the avocado to keep it fresh and green for the salad. For a vegan version, simply skip the cheese and you are all good to go! Have you made this yet? Let us know what you think in the comments below!
