Black Bean and Corn Salad 

Instructions

Step 1: Prepare the Ingredients

1. Rinse and Drain: Start by rinsing the black beans and corn under cold water to remove any excess sodium. Drain well and set aside.
2. Chop the Vegetables: Dice the bell pepper, red onion, and avocado, and halve the cherry tomatoes. Chop the cilantro finely.

Step 2: Combine the Ingredients

1. Mix the Salad: In a large mixing bowl, combine the black beans, corn, bell pepper, red onion, cherry tomatoes, avocado, and cilantro. Gently toss to combine.
2. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Adjust the seasoning to your taste.
3. Dress the Salad: Pour the dressing over the salad and toss gently until everything is evenly coated.

Step 3: Chill and Serve

1. Chill: For best flavor, let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld.
2. Serve: Just before serving, give the salad a gentle toss. Top with crumbled feta cheese or sliced jalapeños if desired.

Tips for Success

• Customize: Feel free to add or substitute ingredients like diced cucumber, jalapeños for heat, or grilled chicken for added protein.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh, as the avocado may brown over time.
• Make Ahead: Prepare the salad a few hours in advance for a convenient dish that’s ready to go.

Conclusion

The Black Bean and Corn Salad is not just a dish; it’s a celebration of fresh ingredients and vibrant flavors. With its satisfying crunch and zesty dressing, this salad is sure to become a favorite at your summer gatherings or any time you crave something light and refreshing. Enjoy the goodness of this nutritious salad as a side dish or as a meal on its own—either way, it’s a winning choice!