Black Bean Salad with Corn & Avocado
Side Dishes
Soups and Salads
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained and rinsed
1 medium tomato, diced
1 medium avocado, pitted, peeled, and diced
½ small red onion, finely diced
½ cup packed fresh cilantro leaves, finely chopped
1 medium jalapeño, ribs and seeds removed, finely diced
1 small garlic clove, minced
2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
1 tablespoon canola or other neutral-tasting oil
½ teaspoon ground cumin
¼ teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.
This can be made up to 1 hour in advance, and can be refrigerated in an airtight container up to 4 days.