Ingredients:

  • 2 cans (15 oz / 425g each) pinto beans, drained and rinsed
  • 1 cup (165g) frozen corn, thawed
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (150g) red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 medium (approx. 300g) ripe avocados, diced

Instructions:

  1. Dice the red onion, bell pepper, and jalapeño into uniform, small pieces. Note: Small cuts ensure you get every flavor in one spoonful.
  2. Toss the diced vegetables into a large mixing bowl.
  3. Add the rinsed pinto beans and thawed corn to the bowl.
  4. Combine the olive oil, lime juice, cumin, salt, and pepper in a mason jar.
  5. Shake the jar vigorously for 30 seconds until the mixture looks cloudy and cohesive.
  6. Pour the dressing over the bean mixture.
  7. Toss the salad gently until the beans look glossy and the citrus scent fills the air.
  8. Dice the avocados into medium chunks.
  9. Gently fold in the avocado using a rubber spatula until just combined.