Ingredients:

  • 1/4 cup Fresh Lime Juice (about 2-3 large limes, freshly squeezed)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder (mild or medium)
  • 1/2 teaspoon Granulated Sugar or Honey (optional)
  • 1/2 teaspoon Kosher Salt, plus more to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 x 15 oz cans Black Beans (rinsed well and drained)
  • 1 1/2 cups Sweet Corn (canned, thawed frozen, or cut off the cob)
  • 1 medium Red Bell Pepper, finely diced
  • 1/2 small Red Onion, finely minced
  • 1/2 cup Fresh Cilantro, packed and roughly chopped

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, combine the lime juice, olive oil, cumin, chili powder, sugar (if using), salt, and pepper. Whisk vigorously for about 30 seconds until the dressing is slightly emulsified and well combined. Set aside.
  2. Prep the Salad Components: Drain the canned black beans thoroughly using a colander. Rinse them under cold running water for at least 60 seconds until the water runs completely clear. Drain again. Finely dice the red onion and red bell pepper. Roughly chop the fresh cilantro. Ensure corn is completely thawed and drained of any excess moisture.
  3. Combine and Marinate: In a large mixing bowl, gently combine the rinsed black beans, corn, diced bell pepper, minced red onion, and chopped cilantro. Pour the prepared vinaigrette over the salad mixture. Using a large spoon or spatula, gently fold the mixture until everything is evenly coated with the dressing (do not overmix).
  4. Chill and Adjust: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally for 2 hours. This chilling time is essential for the flavors to meld. Just before serving, taste the salad and adjust the seasoning; you will often need to add a pinch more salt or a squeeze of lime juice.