Recipe Details

This easy salad comes together quickly and works as a side dish, a great topping for tacos, or as a last-minute appetizer with tortilla chips. Think of this as a medley of the most exciting parts of a vegetarian burrito bowl—unadulterated by rice—and hyped up by a little honey-lime action.

Ingredients

• 1 

  (15-oz.) can black beans, rinsed and drained

• 1 c. 

  frozen corn, thawed

• 1 

  avocado, diced

• 1 

  jalapeño, seeds removed and finely chopped

• 1/2 c. 

  quartered cherry tomatoes

• 1/4 

  medium red onion, diced

• 1/4 c. 

  freshly chopped cilantro

• Juice of 1 lime

• 2 tbsp. 

  extra-virgin olive oil

• 1/2 tbsp. 

  honey

• 1 

  clove garlic, minced

• 1/2 tsp. 

  ground cumin

• Kosher salt

• Freshly ground black pepper

• 1/4 c. 

  crumbled cotija 

Description

1. Step 1In a large bowl, combine beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro. 
2. Step 2In a small bowl, whisk together lime juice, oil, honey, and cumin. Season with salt and pepper. 
3. Step 3Pour dressing over salad mixture and toss to combine. Add cotija and toss again. Season to taste with more salt and pepper.