Black Bean and Corn Salad
This Black Bean and Corn Salad is a vibrant, nutrient-packed dish with a refreshing lime dressing. It combines black beans, corn, avocado, and fresh veggies for a healthy, easy-to-make salad. Perfect as a side dish, light main, or customizable with protein and spice.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad
- Method: Tossing
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
1 (14.5 oz) can black beans, rinsed and drained well
1 cup fresh or frozen corn, thawed
1 cup chopped tomato (Roma, cocktail, grape, etc.)
1 cup seeded and chopped orange bell pepper
1/3 cup diced red onion, rinsed and drained
1 medium avocado, diced (fairly firm but ripe)
1 small jalapeno, seeded and minced (optional)
For the Dressing:
3 Tbsp olive oil
2 1/2 Tbsp fresh lime juice
1/3 cup chopped fresh cilantro
1 clove garlic, minced (1 tsp)
1 tsp honey
1/4 tsp each ground cumin and chili powder
Salt and freshly ground black pepper
Instructions
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In a large bowl, combine the black beans, corn, chopped tomato, bell pepper, red onion, and avocado.
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If using, add the minced jalapeno for extra heat.
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In a small bowl, whisk together olive oil, lime juice, cilantro, garlic, honey, cumin, chili powder, salt, and pepper.
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Pour the dressing over the salad and toss gently to coat.
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Taste and adjust seasoning (add more lime juice or salt if desired).
Notes
Storage: The salad keeps for 2 days in the fridge. Store the dressing separately for optimal freshness.
Protein Additions: Add grilled chicken, shrimp, or quinoa to turn this into a heartier meal.
Spicy Version: Increase jalapeno or add hot sauce for more heat.
Vegan Option: Naturally vegan; add vegan cheese if desired.
Find it online: https://familydinnercooking.com/black-bean-and-corn-salad/
