Ingredients:

  • 2 ripe avocados, diced (approx. 300g)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1.5 cups (225g) corn
  • 1 cup (150g) cherry tomatoes, quartered
  • 0.5 cup (75g) red onion, finely diced
  • 0.5 cup (15g) fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tsp (5ml) honey
  • 0.5 tsp (3g) sea salt
  • 0.25 tsp (1g) ground cumin
  • 0.125 tsp (0.5g) black pepper

Instructions:

  1. Rinse the black beans under cold water until the foam disappears to remove excess sodium.
  2. If using frozen corn, sauté it in a dry pan over high heat for 3-5 minutes until charred edges appear.
  3. Toss the beans, corn, tomatoes, onion, and jalapeño into a large mixing bowl.
  4. In a small jar or bowl, whisk together the olive oil, lime juice, honey, salt, cumin, and pepper until emulsified.
  5. Pour the dressing over the bean and corn mixture and toss gently.
  6. Add the diced avocado and chopped cilantro last, folding slowly with a rubber spatula to avoid mashing the avocado.