Black Bean Corn Avocado Salad

Put 200 g black beans in a sieve and rinse under cold running water for at least 30 seconds.

Let them drain for about 5 minutes, because excess water will thin the lime dressing.

Heat a dry pan over high heat, then spread 150 g sweet corn in a single layer.

Stir for about 3 minutes until brown spots appear and the corn smells toasted, then move it to a plate to cool.

Halve 120 g cherry tomatoes and finely dice 50 g red onion to about 0.3 cm.

Cut 1 avocado into 1.5 cm cubes only near assembly, so it browns less and keeps its shape.

In a small bowl, first stir together 2 tbsp lime juice and 1 tbsp olive oil until the surface looks slightly glossy.

Add 2 tbsp chopped cilantro and stir for another 30 seconds to distribute the herbs evenly.

Add the drained beans, cooled corn, tomatoes, and red onion to a large bowl, then pour over about two thirds of the dressing.

Toss lightly until the surfaces are evenly coated, without crushing the tomatoes.

Add the avocado and the remaining dressing, then fold from the bottom upward with a spatula so the cubes stay intact.

Let the salad stand for 5 minutes for the flavors to settle, then serve promptly.