Ingredients
Method
Instructions
- Prepare all fresh vegetables - dice bell peppers, finely chop red onion, halve cherry tomatoes, and chop cilantro. If using fresh corn, cook briefly until tender and let cool completely.
- In a large mixing bowl, combine sweet corn, black beans, diced bell peppers, red onion, cherry tomatoes, and cilantro. Gently toss to distribute evenly.
- In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, honey/maple syrup, ground cumin, chili powder, smoked paprika, salt, and pepper until well emulsified.
- Pour the vinaigrette over the salad mixture and toss gently to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, fold in diced avocado if using. Give a final toss and adjust seasoning if needed. Serve chilled.
Notes
Meal prep friendly - keeps 3-4 days. Use grilled corn for extra flavor. Control spice level with chili powder. Keep dressing separate until ready to serve for maximum freshness. Dice vegetables to similar sizes for best texture.
