Summer Black Bean Salad in 15 Minutes

Instructions:

1. Rinse the canned black beans under cold water until the foam disappears. Note: This removes the metallic taste from the canning liquid.
2. Dice the bell pepper, onion, and tomatoes into uniform pieces roughly the size of a black bean. Wait until they are all consistent in size to ensure a balanced bite.
3. Combine the olive oil, lime juice, vinegar, minced garlic, cumin, salt, and black pepper in a mason jar.
4. Shake vigorously for 30 seconds until the mixture is emulsified and velvety. You should see the dressing thicken slightly.
5. In a large mixing bowl, toss together the rinsed black beans, corn, diced bell pepper, red onion, and halved cherry tomatoes.
6. Pour the prepared dressing over the bean mixture and fold gently to coat.
7. Let the mixture sit for 5 minutes until the beans have absorbed the zing of the lime.
8. Gently fold in the cubed avocado and fresh cilantro at the final moment to preserve the texture and color of the salad.
9. Serve immediately or chill for 30 minutes for deeper flavor penetration.