115 ozcan yellow corn, or 1 heaping cup fresh corn
1-2jalapeños, seeded and diced
1red bell pepper, finely diced
1green bell pepper, finely diced
1orange bell pepper, finely diced
1small red onion, finely diced
2ozbrunch cilantro, finely chopped (about 1 packed c)
Cumin Vinaigrette:
2 ½tbspolive oil
3tbsprice vinegar
3tbspapple cider vinegar, sub with red wine vinegar or additional rice vinegar
2tbsphoney or sugar
2tspdiamond kosher salt, plus more to taste
3tspDijon mustard
½tspcumin
Avocado, optional
Instructions
In a large mixing bowl, combine the beans, corn, jalapeño, bell peppers, red onion, and cilantro.
In a small mixing bowl, whisk together the olive oil, rice vinegar, apple cider vinegar, honey, salt, Dijon, and cumin. Taste for additional salt and honey, then pour over the beans and peppers. Mix to combine.
Let sit at least 1 hour before serving to chill, preferably overnight.
Notes
Substitute any of the beans with another variety.
For additional freshness, add halved cherry tomatoes.
If you don’t have red onion, use white onion.
If you’re not fond of finely dicing vegetables, use a food processor to pulse the onion and peppers into a finer texture; the final texture won’t be as consistent, but it will save you some time! Just make sure to not over pulse the vegetables. You want them to have somebody and crunch. As you pulse, scrape down the sides of the food processor as needed.