Black Bean & Spinach Salad with Avocado Dressing

1. 1
   boil · ~45 min

   Cook the black beans.

   Drain soaked black beans and add them to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 45 minutes. Drain and let cool slightly.

   TIPBeans should be tender but still hold their shape — avoid overcooking into a mash.
2. 2
   boil · ~2 min

   Cook the corn.

   Drop fresh corn kernels into a pot of boiling water. Cook for 2 minutes until bright yellow and tender-crisp. Drain and rinse under cold water to stop the cooking.

   TIPBlanching the corn keeps it sweet and crisp — don't skip the cold rinse.
3. 3
   prep · ~5 min

   Prepare the fresh produce.

   Wash and dry baby spinach. Halve cherry tomatoes. Thinly slice red onion. Roughly chop cilantro. Set everything aside in a large mixing bowl.

4. 4
   mix · ~3 min

   Blend the avocado dressing.

   In a blender, combine scooped avocado, lime juice, 3 tablespoons water, minced garlic, a pinch of salt, black pepper, and cumin powder. Blend until completely smooth and creamy, scraping down sides as needed. Add an extra teaspoon of water if the dressing is too thick.

   TIPThe dressing should be thick but pourable — it'll coat the salad without pooling at the bottom.
5. 5
   assemble · ~2 min

   Toss the salad.

   Add cooked black beans and corn to the bowl with spinach, tomatoes, and red onion. Pour the avocado dressing over the top and gently toss until everything is evenly coated.

   TIPUse your hands or two large spoons — heavy dressing needs a gentle but thorough toss.
6. 6
   garnish · ~1 min

   Finish with cilantro and serve.

   Scatter chopped cilantro over the dressed salad. Serve at room temperature or slightly chilled.

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