Yummy. This salad blends latino chili pepper flavors with a north of the border palate sensibility.  The chili flavor is subtle and adds depth to the taste of the beans and corn rather than permeate the entire dish with a fiery intensity. Of course, if you like more heat, don't be shy! 

Kitchen Notes
If you cannot find cotijo cheese, substitute another crumbly Mexican cheese or use a mild feta. Sometimes, I shred a rotisserie chicken, toast some tortillas on the gas burners, and serve with some sour cream on the side. 


  • 1 can of black beans, rinsed and drained

  • 1 can of red kidney beans, rinsed and drained

  • 1 can of corn, drained

  • 1/2 red onion, small dice

  • 2 avocados, diced

  • 1 bunch cilantro, chopped

  • 2 minced garlic cloves

  • Pinch of Maldon Sea Salt

  • 10 cherry tomatoes, quartered

  • 2 tablespoons olive oil

  • 1 teaspoon red wine vinegar

  • Kosher salt and freshly ground black pepper

  • 3 ounces cotijo cheese, crumbled

  • Zest and juice of one lime

  • 1/2 teaspoon ancho chili powder

  • Pinch of cayenne pepper, optional


1. Rinse and drain black and red kidney beans.

2. Toss diced avocado with lime juice to prevent browning. 

3. Put all other ingredients in a large bowl, mix gently and serve at room temperature.