Corn and Black Bean Salad (Printable)
Vibrant mix of sweet corn, black beans, crisp vegetables with zesty lime dressing
# What You'll Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 red bell pepper, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, diced
07 - 1/4 cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon honey or agave syrup
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Directions:
01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2–3 minutes until just tender. Drain and let cool. If using canned or frozen corn, skip this step (thaw frozen corn if needed).
02 - In a large bowl, combine the corn, black beans, bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, honey/agave (if using), cumin, chili powder, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
05 - Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for enhanced flavor.
# Cooking Tips:
01 -
- It comes together in under 30 minutes with almost zero actual cooking
- The lime dressing makes everything taste like summer even in January
02 -
- The salad tastes significantly better after at least 30 minutes of chilling time
- Add the avocado right before serving or it will brown and become mushy
03 -
- Taste the corn and beans before adding salt since canned ingredients can vary wildly in sodium content
- Massage the red onion with a pinch of salt first if raw onion is too sharp for your preference