Ingredients:

  • 1 (15-ounce) can kidney beans, rinsed and drained (425g)
  • 1 red bell pepper, diced (1 medium)
  • 1 yellow bell pepper, diced (1 medium)
  • 1/2 red onion, finely diced (1/2 medium)
  • 1 cup frozen corn, thawed (120g)
  • 1 avocado, diced (1 medium)
  • 1/4 cup chopped fresh cilantro (1/4 cup)
  • 1 jalapeño, seeded and finely minced (optional, to taste) (1 medium)
  • 1/4 cup lime juice, freshly squeezed (60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon honey (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon cumin (1.25 ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Dice the bell peppers, red onion, avocado, and jalapeño (if using). Chop the cilantro.
  2. In a large mixing bowl, combine the kidney beans, bell peppers, red onion, thawed corn, avocado, jalapeño (if using), and cilantro.
  3. In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, honey, chili powder, cumin, salt, and pepper until well combined.
  4. Pour the lime dressing over the salad and gently toss to coat evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. Taste and adjust seasonings as needed. Serve chilled.