Zesty Southwest Black Bean Salad with Charred Corn

Rinse 1 cup dry black beans under cold running water and remove any debris. Place the beans in a large pot and add 4 cups water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-60 minutes until the beans are tender but still hold their shape. Drain the beans and set aside to cool.

While the beans cook, shuck 2 ears of corn, removing the husks and all silk. Heat 1 tbsp olive oil in a cast-iron skillet or heavy pan over medium-high heat. Place the ears of corn in the pan and sear for 8-10 minutes, rotating occasionally, until the kernels are golden and charred in spots. Remove from the pan and, once cool enough to handle, use a sharp knife to slice the kernels off the cob.

Wash 1 medium red bell pepper, 1 small jalapeño, and 1 bunch of fresh cilantro. Peel 0.5 small red onion and 2 cloves of garlic.

Dice the 1 medium red bell pepper into 1/4-inch pieces. Finely dice the 0.5 small red onion. Remove the seeds and ribs from the 1 small jalapeño for less heat, then mince the flesh finely.

In a small bowl, prepare the dressing by whisking together 3 tbsp olive oil, 4 tbsp fresh lime juice (squeezed from the 2 medium limes), 2 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.

Finely chop the leaves and tender stems of the 1 bunch of cilantro to yield approximately 0.5 cup of chopped herbs.

In a large mixing bowl, combine the cooled cooked black beans, the charred corn kernels, the diced red bell pepper, the diced red onion, and the minced jalapeño.

Pour the lime-cumin dressing over the bean mixture and toss thoroughly with a large spoon to ensure all ingredients are evenly coated.

Just before serving, peel and pit 1 large avocado. Dice the avocado into 1/2-inch chunks and gently fold them into the salad along with the 0.5 cup chopped cilantro, being careful not to mash the avocado pieces.

Taste and add an extra pinch of salt or a squeeze of lime if desired. Serve at room temperature or chilled.