Ingredients:

  • 3 cups fresh corn kernels (approx. 4 ears)
  • 2 large firm-ripe Hass avocados, cubed (approx. 300g)
  • 1.5 cups cherry tomatoes, halved (250g)
  • 0.5 medium red onion, finely diced (60g)
  • 0.5 cup fresh cilantro, chopped (15g)
  • 15 oz can black beans, rinsed and drained (425g)
  • 1 small jalapeño, seeded and minced
  • 3 tbsp freshly squeezed lime juice (45ml)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 clove garlic, grated
  • 0.5 tsp ground cumin
  • 1 tsp honey or agave nectar
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Prepare the corn: If using fresh ears, remove kernels using a knife. Optional: Flash-sear kernels in a cast iron skillet for 5 minutes until lightly caramelized to enhance texture.
  2. Macerate the onions: In a small bowl, combine the diced red onion with the lime juice. Let sit for 5 minutes to neutralize the sharp sulfurous bite.
  3. Create the emulsified dressing: To the onion and lime mixture, whisk in the extra virgin olive oil, grated garlic, ground cumin, and honey until a stable emulsion forms.
  4. Combine base ingredients: In a large mixing bowl, toss together the corn, halved cherry tomatoes, black beans, and minced jalapeño.
  5. Final assembly: Add the cubed avocado and chopped cilantro to the bowl. Pour the dressing over the top and perform a 'layered toss' to coat the avocado without mashing the cubes.