- 3 cups cooked black beans, or two 15-oz. cans, rinsed and drained
- 1 cup corn
- 1 red bell pepper, seeded and finely diced
- 1/2 red onion, finely diced
- 1 tbsp. cumin seeds
- 1/2 tsp. ground cumin
- 1 bunch cilantro, leaves roughly chopped
- juice of 1 lime
- olive oil
Warm a skillet over medium heat and toast the cumin seeds for a minute or so, until fragrant. Set aside.
In a large bowl, combine black beans, corn, bell pepper, onion, cumin seeds, ground cumin, cilantro, and lime juice. Stir in a splash of olive oil, salt to taste, and serve with slices of avocado.
Thank you to Charity Lynne Photography for letting me visit your studio! I used Charity’s props to style my lunch, photographed June 11, 2014.