Ingredients:

  • 3 cups corn kernels (fresh or frozen/thawed)
  • 2 cans (15oz each) black beans, rinsed and dried
  • 1 large red bell pepper, finely diced
  • 0.5 large red onion, soaked and diced
  • 2 jalapeños, deseeded and minced
  • 2 ripe avocados, cubed
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika

Instructions:

  1. Rinse the 2 cans black beans. Drain them thoroughly in a colander and pat them dry with a towel. <small>Note: Drying the beans ensures the dressing sticks to them instead of sliding off into a watery puddle.</small>
  2. Char the 3 cups corn kernels. Heat a skillet with 1 tbsp of the olive oil and add corn. Cook 5 minutes until kernels are blackened and popping.
  3. Mince the 2 jalapeños. Remove the seeds and white ribs for a milder flavor. <small>Note: Most of the heat lives in the ribs, not the skin.</small>
  4. Whisk the dressing. Combine 0.25 cup extra virgin olive oil, 3 tbsp lime juice, 1 tbsp honey, 1 tsp ground cumin, and 0.5 tsp smoked paprika. Whisk until the liquid looks velvety and thick.
  5. Dice the vegetables. Chop the 1 large red bell pepper and 0.5 large red onion into small, even cubes.
  6. Combine the base. Toss the corn, beans, peppers, and onions in a large bowl.
  7. Add the dressing. Pour the lime honey mixture over the vegetables and toss to coat every piece.
  8. Fold in the 2 ripe avocados. Cube the avocado and gently mix it in. <small>Note: Adding these last prevents them from turning into mush while tossing.</small>
  9. Garnish and serve. Top with 0.5 cup Cotija cheese and 0.5 cup fresh cilantro. Serve immediately while the corn is still slightly warm.