Ingredients:

  • 2 (15-ounce) cans Black Beans, rinsed and thoroughly drained
  • 1 pint Cherry Tomatoes, halved or quartered
  • 1 large Cucumber, diced finely
  • 1 cup Sweet Corn, thawed or drained
  • 1/2 small Red Onion, finely diced
  • 2 large Ripe Avocados, diced
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Lime Juice
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Chili Powder (mild or medium)
  • 1 teaspoon Honey or Agave Nectar
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, combine the olive oil, lime juice, ground cumin, chili powder, honey/agave, salt, and pepper. Whisk vigorously until the mixture is emulsified and slightly thickened. Taste and adjust seasoning—it should be bright and zingy. Set aside.
  2. Prepare the Salad Base: Rinse the canned black beans thoroughly under cool running water until the liquid runs clear. Drain well. In the large mixing bowl, combine the drained black beans, halved tomatoes, diced cucumber, corn, and finely diced red onion.
  3. Dress the Base: Pour about two-thirds (2/3) of the prepared lime vinaigrette over the salad base. Gently toss the ingredients until everything is lightly coated. Dressing the hearty components first allows them to absorb maximum flavour.
  4. Integrate the Avocado and Chill: Just before serving, peel and dice the avocados. Gently fold the diced avocado and the chopped fresh coriander into the salad mixture. Be gentle to prevent the avocado from turning to mush.
  5. Final Adjustments and Serving: Cover the bowl and refrigerate the salad for a minimum of 15 minutes. Remove the salad from the fridge, taste again, and add the remaining vinaigrette or extra salt, pepper, or lime juice as needed. Serve chilled.