Prepare the Salad

1. Drain and Rinse the Beans: Open the cans of black beans, drain them, and rinse them under cold water. This helps remove excess sodium and any canning liquids.
2. Chop the Veggies: Dice the red bell pepper, cucumber, and red onion into small pieces. Chop the cilantro finely and, if using, dice the avocado into chunks.
3. Combine the Salad Ingredients: In a large bowl, add the black beans, corn, red bell pepper, cucumber, red onion, and cilantro. If you’re adding avocado, gently fold it in last to prevent it from mashing.

Make the Dressing

1. Mix the Dressing: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey (if using), cumin, chili powder, salt, and pepper. Taste and adjust the seasoning as needed. For an extra kick, add a dash of hot sauce or cayenne pepper.
2. Toss the Salad: Pour the dressing over the salad and toss everything together gently, making sure the beans and veggies are evenly coated with the flavorful dressing.

Let it Chill

1. Refrigerate: For best results, let the salad chill in the fridge for at least 10 minutes. This allows the flavors to meld together and enhances the overall taste.
2. Serve: Once chilled, serve your salad as a side dish, main course, or even as a topping for tacos or burrito bowls.