Black Bean & Corn Salad

Ingredients

• ¼ cup lime juice, freshly squeezed
• 3 tablespoons avocado oil
• 1 small garlic clove (grated)
• ½ teaspoon ground cumin
• ¾ teaspoon sea salt
• Black pepper, freshly ground
• 1½ cups cooked black beans (rinsed and drained)
• Kernels from 2 ears fresh corn (left raw, about 1½ cups)
• 1 red bell pepper (stemmed, seeded, and diced)
• ½ cup freshly chopped cilantro (plus more cilantro leaves to garnish)
• ½ to 1 jalapeño pepper (seeded and diced, or 1 serrano, sliced)
• ⅓ cup diced red onion
• 3 tablespoons Cotija cheese
• 1 ripe but firm avocado (pitted and diced)
• 2 tablespoons toasted pepitas (optional)

Method

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

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.