Ingredients:

  • 2 (15 oz) cans Black Beans, rinsed and thoroughly drained
  • 1 large English Cucumber, seeded and diced
  • 2 large Roma or vine-ripened Tomatoes, seeded and diced
  • 1/2 medium Red Onion, finely diced
  • 1 cup Sweetcorn (frozen or canned, drained)
  • 1/2 cup packed Fresh Cilantro (Coriander), roughly chopped
  • 2 medium Avocados, firm but ripe, diced (added just before serving)
  • 1/4 cup Fresh Lime Juice (approx. 3-4 large limes)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 clove Garlic, finely minced or grated
  • 1 teaspoon Mild Chilli/Jalapeño, finely minced (optional, seeds removed)

Instructions:

  1. Rinse and Drain: Place the black beans in a colander, rinse well under cold water until the water runs clear, and shake thoroughly to remove excess moisture. Set aside.
  2. Chop the Salad Base: Dice the cucumber (seeded), tomatoes (seeded), red onion, and jalapeño (if using) into roughly 1 cm (1/2-inch) pieces. Aim for uniform size.
  3. Combine Dry Ingredients: Add the rinsed beans, diced vegetables, corn, and chopped cilantro (coriander) to a large mixing bowl.
  4. Combine Dressing Elements: In a small bowl or jar, combine the fresh lime juice, olive oil, ground cumin, minced garlic, salt, pepper, and minced chilli.
  5. Emulsify: Whisk or shake vigorously until the dressing is slightly thickened and pale. Taste and adjust seasoning—it should be bright and tangy.
  6. Dress the Salad: Pour approximately two-thirds of the vinaigrette over the bean mixture. Toss gently to coat everything evenly. Reserve the remaining dressing.
  7. Chill (Crucial Step): Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully. Do not add the avocado yet.
  8. Finish and Serve: Just before serving, dice the avocado. Remove the salad from the fridge. Gently fold in the diced avocado. Add a splash of the reserved dressing if the salad looks dry, and serve immediately.