Traditional Mexican Bean Salad

This vibrant Mexican Bean Salad combines the earthy flavors of black beans and pinto beans with fresh vegetables, zesty lime, and fragrant cilantro. It's a refreshing and nutritious dish that showcases classic Mexican ingredients, making it perfect as a side dish or a light lunch. The salad is naturally vegetarian and gluten-free, adhering to traditional culinary principles.

Ingredients:

• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 bell pepper (red or green), diced
• 1 cup corn (fresh or frozen, thawed)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, pinto beans, cherry tomatoes, red onion, bell pepper, corn, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
3. Pour the dressing over the bean mixture and gently toss to combine.
4. Fold in the diced avocado just before serving to prevent browning.
5. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.