Quick Black Bean and Corn Salad

1. 1
   prep

   Soak and cook the black beans.

   Rinse 1 cup dried black beans and soak overnight in plenty of water. Drain, add fresh water to cover by 2 inches, and boil until tender, about 45-60 minutes. Drain and let cool completely. You should have about 1½ cups cooked beans.

   TIPTo speed things up, use the quick-soak method: boil beans for 2 minutes, cover, and let sit 1 hour before cooking.
2. 2
   boil · ~4 min

   Boil the corn.

   Bring a small pot of water to a rolling boil. Add the ear of corn and boil for 3-4 minutes until bright yellow and slightly tender. Drain and rinse under cold water to stop cooking. Cut kernels from the cob.

3. 3
   prep

   Dice the vegetables.

   1.Seed the tomato and dice into small, even cubes.

   2.Finely dice the red bell pepper.

   3.Finely chop the red onion.

   4.Roughly chop the cilantro leaves.
4. 4
   mix

   Make the lime dressing.

   In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until well combined.

5. 5
   mix

   Combine the salad ingredients.

   In a large bowl, add the cooled black beans, corn kernels, diced tomato, bell pepper, red onion, and chopped cilantro. Pour the dressing over and toss gently until everything is evenly coated.

6. 6
   rest · ~15 min

   Chill the salad briefly.

   Cover and refrigerate for at least 15 minutes to let the flavors meld. This salad tastes even better after 30 minutes.

   TIPDon't skip the rest — it makes a real difference in how the cumin and lime come through.
7. 7
   assemble

   Add the avocado just before serving.

   Right before serving, dice the avocado into small cubes and gently fold it into the salad. Taste and adjust salt if needed.

   TIPAdding avocado at the last minute keeps it from browning and turning mushy.

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