Avocado & Black Bean Salad

1. 1
   prep · ~60 min

   Cook the soaked black beans.

   1.Drain the soaked black beans and rinse well.

   2.Add to a saucepan with fresh water, bring to a boil, then simmer until tender (45-60 min).

   3.Drain and let cool completely.

   TIPCook beans until just tender — mushy beans will fall apart in the salad.
2. 2
   boil · ~2 min

   Blanch the corn kernels.

   1.Bring a small pot of water to a rolling boil.

   2.Add corn kernels and cook for 2 minutes.

   3.Drain and rinse under cold water to stop cooking.

   TIPThe quick blanch keeps corn sweet and crisp-tender.
3. 3
   prep · ~5 min

   Prep the fresh vegetables.

   1.Dice the avocado, bell pepper, and tomato into neat 1 cm cubes.

   2.Finely chop the red onion and coriander leaves.
4. 4
   mix · ~1 min

   Make the dressing.

   1.In a small bowl, whisk together lime juice, olive oil, cumin powder, salt, and black pepper.

   2.Taste and adjust seasoning.

   TIPWhisk until the dressing looks slightly emulsified — it coats the salad better.
5. 5
   assemble · ~2 min

   Assemble the salad.

   1.In the large mixing bowl, combine cooled black beans, corn, bell pepper, tomato, and red onion.

   2.Pour the dressing over and toss gently.

   3.Add diced avocado and coriander leaves last. Fold in carefully to keep avocado intact.

   TIPAdd avocado at the very end and fold gently — it bruises and creams out if over-mixed.
6. 6
   serve

   Serve immediately or chill briefly.

   Serve at room temperature or chilled. If making ahead, add avocado just before serving to prevent browning.

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