Ingredients
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red onion, finely chopped
- 1 bell pepper, diced
- 1 cup corn kernels, fresh or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 lime, juiced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup queso fresco, crumbled (optional)
Feel free to swap out any of the vegetables based on your preference or what’s available. If you don’t have queso fresco, feta cheese is a great substitute. The beauty of these ingredients is their ability to come together in countless ways, creating a meal that’s both satisfying and refreshing.
Instructions
- In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, sliced cucumber, chopped red onion, and diced bell pepper.
- Add the corn kernels and black beans to the vegetable mixture, gently tossing everything together.
- In a small bowl, whisk together the lime juice, olive oil, and apple cider vinegar. Season with salt and pepper to taste.
- Pour the dressing over the vegetable mixture, ensuring everything is evenly coated. Toss gently to combine.
- Fold in the fresh cilantro and, if desired, the minced jalapeño for a bit of heat.
- Top with crumbled queso fresco, if using, and serve immediately.
This dish is a testament to how simple ingredients can shine when treated with care. As my mother always said, “Good food doesn’t have to be complicated.” The key here is using the freshest ingredients you can find, which will make all the difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International