Quick Black Bean & Avocado Salad

1. 1
   prep · ~8 min

   Prep the vegetables and avocado.

   1.Dice the tomato, removing seeds and watery pulp first.

   2.Finely dice the red onion.

   3.Cut the avocado in half, remove the pit, and dice the flesh into bite-sized cubes.

   4.Roughly chop the cilantro leaves and tender stems.
2. 2
   mix · ~1 min

   Make the lime-cumin dressing.

   1.In a small bowl, combine freshly squeezed lime juice and olive oil.

   2.Add ground cumin, salt, and a pinch of black pepper.

   3.Whisk vigorously until the dressing is slightly emulsified and the spices are fully dissolved.

   TIPWarming the lime slightly before juicing yields more liquid.
3. 3
   assemble · ~2 min

   Assemble the salad.

   1.In a large mixing bowl, gently combine the black beans, corn, diced tomato, and red onion.

   2.Pour the dressing over the bean mixture and toss gently to coat everything evenly.

   3.Add the diced avocado and cilantro. Fold in very gently to avoid mashing the avocado.

   TIPFold the avocado in last — it's the most delicate ingredient and will get mushy if over-worked.
4. 4
   rest · ~5 min

   Let the salad rest for 5 minutes.

   Allow the salad to sit at room temperature so the beans can absorb the dressing. This short rest makes a noticeable difference in flavor.

5. 5
   serve

   Give a final gentle toss and serve.

   Taste and adjust seasoning with another pinch of salt or squeeze of lime if needed. Serve at room temperature or slightly chilled.

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