Bright, crunchy, and loaded with texture, this salsa pairs hearty black beans and sweet corn with crisp red bell pepper, red onion, and a kick of jalapeño. A generous handful of fresh cilantro and a squeeze of lime juice keep every bite tasting fresh and vibrant, while a drizzle of olive oil and a pinch of cumin round out the flavor with warmth and depth. Fold in diced avocado for extra creaminess, then let everything rest for a few minutes so the flavors meld together before serving. It's the kind of dish that comes together in minutes but tastes like it took real care — scoopable, colorful, and packed with plant-forward ingredients. This one's a natural fit for a Mediterranean-style table, equally good as a side, a topping, or a bowl of chips' best friend.
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Drain and rinse the black beans in a fine-mesh strainer under cold running water until the water runs clear, then shake off the excess moisture.
Add the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro to a large mixing bowl.
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