Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and patted dry
  • 1.5 cups sweet corn (fresh, thawed frozen, or fire-roasted canned)
  • 1 large red bell pepper, finely diced
  • 0.5 cup red onion, finely minced
  • 0.5 cup fresh cilantro, chopped (stems and leaves)
  • 3 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey or agave
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp chili powder
  • 1 clove garlic, grated into a paste

Instructions:

  1. Drain both cans of black beans into a colander and rinse under cold water until the bubbles disappear.
  2. Spread the rinsed beans on a clean kitchen towel and pat them dry until they no longer look shiny.
  3. Cut your red pepper and red onion into small, uniform pieces until they are roughly the size of a bean.
  4. If using frozen corn, thaw and drain; if using fresh, cut it clean off the cob until the kernels are loose.
  5. Grate the garlic clove on a microplane or mash it with a pinch of salt until it becomes a smooth paste.
  6. In a small jar, combine lime juice, olive oil, honey, cumin, smoked paprika, chili powder, and the garlic paste.
  7. Shake the jar or whisk vigorously until the oil and lime juice are fully blended.
  8. Place the beans, corn, peppers, onion, and cilantro into your large mixing bowl.
  9. Pour the liquid over the mixture and toss gently until every piece is shimmering with dressing.
  10. Let the salad sit for 10 minutes until the flavors have melded together.