Ingredients:

  • 2 (15-ounce) cans Canned Black Beans, thoroughly rinsed and drained
  • 5 cups Sweet Corn, thawed or canned/drained
  • 1 large English Cucumber, diced
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 medium Red Onion, finely diced
  • 2 large Ripe Avocados, diced
  • 1/2 cup packed Fresh Cilantro (Coriander), roughly chopped
  • 1 small Jalapeño (Optional), finely minced, seeds removed
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lime Juice (about 3 medium limes)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey or Agave Nectar
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder (mild)
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Combine Wet Ingredients: In a small bowl, whisk together the olive oil, lime juice, and apple cider vinegar until slightly emulsified.
  2. Add Seasonings: Whisk in the honey (or agave), cumin, chili powder, salt, and pepper. Taste and adjust seasoning—it should be punchy and bright. Set aside to allow the flavours to marry.
  3. Prep Hard Ingredients: In the large mixing bowl, combine the rinsed black beans, corn, diced cucumber, halved tomatoes, and finely diced red onion.
  4. Dress and Marinate: Pour about three-quarters of the dressing over the hard salad base. Gently toss to coat.
  5. Chill for Flavour: Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time allows the beans to absorb the dressing, deepening the flavour profile.
  6. Prep Final Ingredients: Just before serving, dice the ripe avocados and chop the fresh cilantro (and jalapeño, if using).
  7. Gentle Fold: Remove the salad from the fridge. Add the diced avocado, cilantro, and the remaining dressing (add more only if the salad looks dry).
  8. Serve Immediately: Very gently fold the salad two or three times, being careful not to mash the avocados. Serve straight away for the best texture.