Black Bean Salad with Corn and Avocado
INGREDIENTS
1 (15-ounce) can black beans or black eyed peas (or both), drained and rinsed
1 (15-ounce) can corn kernels (or frozen), drained and rinsed
1 medium tomato, diced (regular, roma, or cherry tomatoes also work great)
1 medium avocado, pitted, peeled, and diced
1/2 small red onion and 1 red bell pepper, finely diced
1/2 cup packed fresh cilantro leaves, finely chopped
1 medium jalapeño, ribs and seeds removed, finely diced
1 small garlic clove, minced
2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
1 tablespoon olive oil
1 teaspoon ground cumin or Emeril’s Bam Seasoning
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.
Make ahead: This can be made up to 1 hour in advance.
Storage: Refrigerate in an airtight container up to 4 days.