Black Bean Salad

In a large bowl, combine the lime juice, zest, olive oil, cumin, cayenne pepper (if using, and ½ teaspoon of salt. Stir well to mix. 2. Next, add in the diced red onion, bell pepper, cherry tomatoes, corn, black beans, and fresh cilantro. Sprinkle the remaining 1/2 teaspoon of salt over the top, then stir well. 3. Taste the salad and adjust any seasoning to your liking. Depending on how large the bell pepper and red onion are, you may want to add an extra ¼ teaspoon of salt or more to bring out the flavor. Once you're happy with the flavor, top it with the sliced avocado and serve right away. 4. If you're making this ahead of time, don't add the avocado until just before serving to prevent any browning. The salad can be stored in an airtight container in the fridge for up to 5 days. (I think it tastes even better the day after you make it!) 5. prep15 mins 6. cook0 mins 7. total15 mins