Ingredients
Dressing
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove, grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 1½ cups cooked black beans, drained and rinsed
- Kernels from 2 ears fresh corn (about 1½ cups), left raw
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup chopped fresh cilantro, plus more for 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
Instructions
- Prepare the dressing: In a large mixing bowl, whisk together fresh lime juice, avocado oil, grated garlic, ground cumin, sea salt, and several grinds of freshly ground black pepper until well combined.
- Combine the salad ingredients: Add the cooked black beans, raw corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño (or sliced serrano), and diced red onion to the bowl with the dressing. Toss gently to coat all the ingredients evenly with the dressing.
- Add cheese and avocado: Carefully fold in the Cotija cheese and diced avocado to the salad, ensuring they are evenly distributed without mashing the avocado.
- Season and garnish: Taste the salad and adjust seasoning if needed. Sprinkle with additional fresh cilantro leaves and toasted pepitas for added texture and flavor, if desired. Serve immediately for best freshness.
Notes
- Use ripe but firm avocado to maintain texture in the salad without becoming mushy.
- Adjust the amount of jalapeño or serrano pepper according to your preferred spice level.
- To make this salad vegan, omit the Cotija cheese or substitute with a vegan cheese alternative.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- To toast pepitas, simply toast them in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
