Ingredients

Scale

1 can (15-ounce) black beans, rinsed and drained

¼ red bell pepper, chopped

½ small red onion, small dice (about ¼ cup)

½ cup sweet yellow corn (canned or fresh)

1 small tomato, chopped

1 small jalapeno, minced

3 tablespoons lime juice

3 tablespoons extra virgin olive oil or avocado oil

1 tablespoon cilantro, chopped, more for garnish

1 tsp honey

½ tsp sea salt

freshly ground black pepper

½ firm-ripe avocado, peeled, cut into small cubes

Instructions

Place beans, bell pepper, onion, corn, tomato and jalapeno in a large bowl.
In a small bowl mix lime juice, oil, cilantro, honey, salt and pepper with a whisk until thoroughly combined. Pour vinaigrette over the bean mixture and stir to mix. Taste and adjust the seasonings as desired. Top salad with extra cilantro leaves and let chill before serving.
Make at least an hour before serving so that the beans absorb the flavor of the vinaigrette. Stir a couple times to distribute the beans in the vinaigrette.
Cut and add the avocado just before serving.

Notes

*The Black Bean Salad will stay fresh in the refrigerator for 1 to 2 weeks. The avocado will brown if making the salad more than a day before eating so you can reserve the avocado and add it on the day it is being served.