Southwest Black Bean Salad

Ingredients

• 2 15.5-ounce cans black beans (drained and rinsed)
• 4 ears fresh corn (cooked and cut off the cob, about 2 cups)
• 1 cup grape or cherry tomatoes
• 2 avocados (peeled, pitted, and diced)
• ½ cup fresh cilantro (chopped)
• ½ cup red onion (diced)
• ¼ cup red bell pepper (diced)
• ¼ cup jalapeños (diced)
• ¼ cup olive oil
• 3 Tablespoons fresh lime juice
• 2 teaspoons Cholula Original Hot Sauce (or your favorite hot sauce)
• 2 teaspoons honey
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper (fresh cracked)
• ½ teaspoon garlic powder

Steps

1. 1

   Make the dressing. In a small bowl, whisk together the olive oil, lime juice, hot sauce, honey, salt, pepper, and garlic powder until everything is well combined and the honey is dissolved.

2. 2

   Make the salad. Add the drained and rinsed black beans, cooked corn kernels, quartered tomatoes, diced avocado, chopped cilantro, diced red onion, diced bell pepper, and pickled jalapeños to a large mixing bowl.

3. 3

   Combine and chill. Pour the dressing over the salad, then gently fold everything together gently with a rubber spatula or large spoon until all ingredients are well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld together.

4. 4

   Serve and enjoy. Give it one final gentle stir before serving as a fresh side dish for grilled meats, scoop it up with tortilla chips as a dip, or use it as a topping for tacos, nachos, and more.