 Dressing ¼ cup Sweet Citrus Heat White Balsamic ¼ cup Spicy Green Chili Fresco EVOO 1 small garlic clove, grated ½ teaspoon ground cumin ¾ teaspoon sea salt Freshly ground black pepper Salad 1½ cups black beans, drained and rinsed Kernels from 2 ears fresh corn (about 1½ cups) 1 red bell pepper, diced ½ cup chopped fresh cilantro ½–1 jalapeño, seeded and diced 1/3 cup diced red onion 3 tablespoons Cotija cheese 1 ripe but firm avocado, diced 2 tablespoons toasted pepitas (optional) Additional cilantro for garnish In a large bowl, whisk together the Sweet Citrus Heat White Balsamic, Spicy Green Chili Fresco EVOO, garlic, cumin, salt, and pepper. Add the black beans, corn, red bell pepper, cilantro, jalapeño, and red onion. Toss well to coat. Gently fold in the Cotija cheese and avocado. Taste and adjust seasoning if needed. Garnish with additional cilantro and toasted pepitas before serving.
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