- 4–6 servings
- salad
- ½ bag black beans (soaked overnight, boiled until tender ~ 1 hr)
- ½ bag frozen corn, sautéed
- ½ red onion, diced
- 1 red bell pepper, diced
- ½ cilantro, chopped
- 1 jalapeno, diced
- 2 avocados, diced
- 4 tbsp toasted pepitas
- cojita cheese, crumbled
- dressing
- 125 ml lime juice
- 90 ml olive oil
- 2–3 grated garlic cloves
- 2 tsp ground cumin
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp freshly ground black pepper