Southwest Black Bean & Corn Salad

Rinse and drain 1/2 cup of black beans. If using canned, place in a colander and rinse thoroughly under cold water.

If using fresh corn, carefully cut 1/3 cup of kernels from the cob. If using frozen corn, thaw completely.

Heat a small skillet over medium heat and add the corn kernels (no oil needed). Dry toast for 5-7 minutes, stirring occasionally, until the corn develops light brown spots. Remove from heat and let cool.

Finely dice 1/4 of a red bell pepper into small, uniform pieces (about 1/4 inch).

Halve 6 cherry tomatoes and place in a medium mixing bowl.

Finely dice 2 tablespoons of red onion and add to the bowl.

Cut 1/2 avocado into 1/2-inch cubes and gently fold into the salad mixture.

Finely chop 2 tablespoons of fresh cilantro and set aside.

In a small bowl, prepare the dressing by whisking together the juice from 1/2 lime (about 1 tablespoon), 1 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/4 teaspoon of chili powder, 1/2 teaspoon of honey, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

Add the black beans, toasted corn, and diced bell pepper to the bowl with tomatoes and onion.

Pour the dressing over the salad ingredients and gently toss to combine.

Toast 1 tablespoon of pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, until fragrant and lightly browned. Watch carefully to prevent burning.

Transfer the salad to a serving bowl, sprinkle with the chopped cilantro, 2 tablespoons of crumbled queso fresco or feta cheese, and the toasted pumpkin seeds.

For best flavor, let the salad rest for 5 minutes before serving to allow the flavors to meld.