¼teaspooncayenne pepper(optional; omit for mild flavor)
1teaspoonfine sea salt(or to taste)
1smallred onion, diced
1red bell pepper, chopped and seeds removed
1cupcherry tomatoes, quartered
1cupfresh corn kernels(see notes)
2(15 oz.) cansblack beans, drained and rinsed
½cupfresh cilantro, chopped
1ripe avocado, pit removed and sliced
Instructions
In a large bowl, combine the lime juice, zest, olive oil, cumin, cayenne pepper (if using, and ½ teaspoon of salt. Stir well to mix.
Next, add in the diced red onion, bell pepper, cherry tomatoes, corn, black beans, and fresh cilantro. Sprinkle the remaining 1/2 teaspoon of salt over the top, then stir well.
Taste the salad and adjust any seasoning to your liking. Depending on how large the bell pepper and red onion are, you may want to add an extra ¼ teaspoon of salt or more to bring out the flavor. Once you're happy with the flavor, top it with the sliced avocado and serve right away.
If you're making this ahead of time, don't add the avocado until just before serving to prevent any browning. The salad can be stored in an airtight container in the fridge for up to 5 days. (I think it tastes even better the day after you make it!)
Notes
Nutrition information is for roughly 1 cup of salad, assuming you get 8 cups total from this recipe. (You may end up with more than that.) This information is automatically calculated and is just an estimate, not a guarantee.Corn Note: You should get 1 cup of corn kernels by cutting it off of 2 cobs of fresh corn. You can also use drained corn from a can or thawed frozen corn for convenience.