Ingredients:

  • 15 oz can black beans, rinsed and drained (425g)
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved (150g)
  • ½ cup red onion, finely chopped (75g)
  • ½ cup corn, frozen or canned (80g)
  • ½ cup fresh cilantro, chopped (15g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lime juice (30ml, about 1 lime)
  • 1 teaspoon ground cumin (5g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 1 small jalapeño, finely minced (optional)

Instructions:

  1. Rinse and drain the black beans. Dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and cilantro.
  2. In a large mixing bowl, add the black beans, red bell pepper, cherry tomatoes, red onion, corn, and cilantro.
  3. In a separate bowl, whisk together olive oil, lime juice, ground cumin, salt, and black pepper. Add minced jalapeño if desired.
  4. Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
  5. Taste and adjust seasoning if necessary. Serve immediately or let it chill for 10-15 minutes to enhance the flavors.