Ingredient

• For the Dressing
• ¼ cup fresh lime juice
• 3 tablespoons avocado oil
• 1 small garlic clove, grated
• ½ teaspoon ground cumin
• ¾ teaspoon sea salt
• Freshly ground black pepper
• For the Salad
• 1½ cups cooked black beans, drained and rinsed
• Kernels from 2 ears fresh corn, left raw, about 1½ cups
• 1 red bell pepper, stemmed, seeded, and diced
• ½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
• ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
• ⅓ cup diced red onion
• 3 tablespoons Cotija cheese
• 1 ripe but firm avocado, pitted and diced
• 2 tablespoons toasted pepitas, optional

Direction

• In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
• Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
• Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
• Notes
• I recommend cooking your own black beans for the best texture and flavor (canned beans can be kind of mushy), but in a pinch, canned ones work too.