Zesty Mexican Chopped Salad

In a small bowl or jar, whisk together the extra virgin olive oil, fresh lime juice, ground cumin, salt, and black pepper until completely emulsified.

💡 Tip: Taste the dressing before adding to the salad; you can add a pinch of sugar if the lime is too sharp.

In a large mixing bowl, combine the drained black beans, sweet corn, diced red bell pepper, halved cherry tomatoes, and finely diced red onion.

💡 Tip: Make sure the beans and corn are well-drained so the salad doesn't get watery.

Pour the prepared lime vinaigrette over the vegetable mixture and toss gently until everything is evenly coated.

Add the diced avocado and chopped fresh cilantro to the bowl, then give it one final, gentle toss to prevent the avocado from mashing.

💡 Tip: Add the avocado right before serving to keep it bright green.