Corn Black Bean Salad
This bright and colorful salad brings together sweet corn, hearty black beans, and fresh vegetables with a zesty lime vinaigrette. Perfect for summer gatherings, quick lunches, or as a side dish with grilled meats.
Ingredients
For the Salad
- 3 cups fresh or frozen corn kernels
- 2 cans (15 oz each) black beans, (rinsed and drained)
- 1 large red bell pepper (diced)
- 1/2 medium red onion (finely diced)
- 1/2 cup fresh cilantro (chopped)
- 2 ripe avocados (diced)
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt and pepper to taste
Instructions
- Prepare corn and vegetables. Cut corn off cobs or thaw frozen corn. Dice bell pepper and red onion.
- Rinse and drain beans. Use a colander to wash away the canning liquid completely.
- Combine salad ingredients. Mix corn, beans, peppers, onion, and cilantro in a large bowl.
- Make the vinaigrette. Whisk olive oil, lime juice, honey, cumin, and chili powder in a small bowl.
- Toss everything together. Pour dressing over salad and mix well to coat all ingredients.
- Add avocado last. Gently fold in diced avocado to keep chunks intact.
- Chill before serving. Let salad rest in refrigerator for at least 30 minutes.
Notes
- For best flavor, make this salad at least 30 minutes before eating.
- If making ahead, add avocado just before serving to prevent browning.
- Taste and adjust seasoning right before serving as flavors develop in the fridge.
- Leftovers make great fillings for tacos or toppings for grilled chicken.
- Try grilling or roasting the corn first for a deeper, smokier flavor.
- This salad tastes even better the second day after flavors meld together.