Mexican Black Bean and Corn Salad | Recipe Cart

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 2 cups corn kernels, fresh from 2 ears fresh corn (raw), or frozen and thawed
• 1 red bell pepper, seeded, and diced
• ½ cup cilantro, chopped
• ½ to 1 jalapeño, seeded and diced
• ⅓ cup red onion, diced
• 2 Tbsp Cotija cheese
• 1 ripe but firm small avocado, pitted and diced
• 2 Tbsp roasted and salted pepitas, optional
• ¼ cup fresh lime juice
• 1 Tbsp avocado or olive oil
• 1 medium garlic clove, minced
• ½ tsp cumin
• ½ tsp salt
• Pinch ground black pepper