Step 1 - Make the Dressing First
Start with the dressing so it has a few minutes to sit while you prepare the salad ingredients. In a small bowl or measuring cup, combine:
¼ cup extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon agave syrup
1 large garlic clove, grated
½ teaspoon ground cumin
¼ teaspoon chipotle chili powder
½ teaspoon salt
¼ teaspoon ground black pepper
Whisk vigorously until the dressing comes together approximately 30 seconds of active whisking. The olive oil and lime juice will temporarily emulsify into a cohesive dressing. Set aside and let the flavors meld while you build the salad.
Step 2 - Drain and Rinse the Pantry Ingredients
Open and thoroughly rinse the black beans and red kidney beans in a colander under cool water. Rinsing is particularly important for kidney beans, which have a stronger canning liquid that affects flavor. Drain completely excess water dilutes the dressing. Open and drain the sweetcorn no rinsing necessary.
Step 3 - Dice the Fresh Ingredients
Tomatoes- Dice into ½-inch pieces. Roma tomatoes work excellently here for their lower water content, but any ripe summer tomato produces good results.
Red onion- Finely dice smaller pieces distribute through the salsa more evenly and provide sharpness without any single bite being overwhelmingly onion-forward.
Jalapeño- Slice into thin rounds. Remove seeds and white membrane before slicing if you want manageable heat. Leave seeds in for a spicier version.
Avocado- Peel, pit, and dice into ½-inch pieces the same size as the tomatoes for visual consistency.
Cilantro- Roughly chop stems and leaves both work in this application.
Step 4 - Combine in the Large Bowl
Add the drained black beans, drained kidney beans, and drained corn to your large bowl. Add the diced tomatoes, finely diced red onion, sliced jalapeño, diced avocado, and chopped cilantro.
Pour the prepared dressing over everything.
Step 5 - Toss Gently
Use a large spoon or spatula to fold everything together cut down through the center, sweep along the bottom, fold up and over. The goal is to coat every ingredient with the dressing without mashing the avocado. Gentle folding rather than vigorous stirring preserves the avocado's texture and keeps the other ingredients from breaking down.
Step 6 - Serve or Chill
Serve immediately for the freshest, brightest flavor. Or refrigerate for 30–60 minutes the brief chilling allows the beans and vegetables to absorb the dressing more deeply, which the recipe notes produces a "more refreshing flavor" and is genuinely true.
