- 2
- 5 mins
- 5 mins
Ingredients
- Salad:
- one 15-ounce can black beans, drained and rinsed
- 1 medium ripe tomato, diced (Roma or vine-ripened)
- 1 medium ripe avocado, peeled and diced for garnishing
- 3/4 cup frozen corn (I rinse it straight from the freezer and add it; I don't cook it)
- Vinaigrette:
- 3 to 4 tablespoons lime juice
- 2 to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan)
- 2 to 3 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Preparation
Step 1
Salad - Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Vinaigrette - Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor.