Ingredients

• 1 ½ cups corn, raw & freshly cut

• 1 red bell pepper, seeds removed & diced

• 1 jalapeno pepper, seeds removed & finely diced

• ½ red onion, diced

• 1 cup halved grape tomatoes 

• 1 avocado, cubed

• 1 14-ounce can black beans, drained

Cilantro Lime Dressing

• ⅓ cup olive oil

• 2 limes, juiced

• ½ cup freshly chopped cilantro

• 1 teaspoon chili pepper

• ½ teaspoon cumin

• ½ teaspoon salt

• Black pepper, to taste

• 1 teaspoon minced garlic

• 2 teaspoons honey

Steps

1. If you haven’t already, take the time to cut, chop, and dice all the vegetables

   1. Shuck 2 ears of fresh corn, wash them and then carefully cut the raw kernels right off the cob and place into a serving bowl

   2. Slice and dice half a red onion and 1 red bell pepper into small pieces and place into the serving bowl

   3. Finely dice 1 jalapeno pepper and place into the serving bowl

   4. Cut 1 cups worth of grape tomatoes in half and place into the serving bowl

   5. Cut 1 avocado into ½ inch size cubes and set aside

   6. Freshly chop a large bunch of cilantro

   7. Squeeze the juice of 2 whole limes

2. Add all the chopped vegetables, except the avocado, and 1 14-ounce can of black beans to a serving bowl

3. Whisk and combine ⅓ cup of olive oil, the juice of 2 limes, ½ cup of freshly chopped cilantro, 1 teaspoon chili powder, ½ teaspoon of cumin, ½ teaspoon of salt, some black pepper to taste, 1 teaspoon of minced garlic, and 2 teaspoons of honey to make the cilantro lime dressing

4. Pour the dressing all over the salad

5. Thoroughly mix the salad to combine all the vegetables and distribute the dressing

6. Add the cubed avocado on top of the salad and gently toss one more time to just incorporate

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