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Black Bean and Corn Salad

Black Bean and Corn Salad

Experience the vibrant flavors of summer with this Black Bean and Corn Salad. Packed with fresh ingredients and a zesty dressing, it’s the perfect side for any occasion. Easy to prepare and healthy, this salad will quickly become a favorite!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can black beans rinsed and drained well
  • 1 cup corn fresh or frozen, thawed according to package instructions
  • 1 cup chopped tomato (Roma, cocktail, grape, etc.)
  • 1 cup orange bell pepper seeded and chopped
  • 1/3 cup diced red onion rinsed and drained
  • 1 medium avocado diced (fairly firm but ripe)
  • 1 small jalapeno seeded and minced (optional)
  • 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 ground cumin
  • 1/4 tsp chili powder
  • salt to taste
  • black pepper to taste

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Whisk

Method
 

  1. In a small mixing bowl, whisk together all the dressing ingredients: olive oil, lime juice, honey, ground cumin, chili powder, and season with salt and pepper to taste. Chill in the refrigerator.
  2. In a large bowl, combine the rinsed and drained black beans, corn, chopped tomatoes, bell pepper, red onion, diced avocado, and minced jalapeno (if using). Toss to mix well.
  3. Pour the chilled dressing over the salad mix, and gently toss to coat.
  4. Taste and adjust seasoning as needed before serving.

Notes

  • Tip 1: For extra flavor, roast the bell pepper over a gas fire or under the broiler, turning occasionally.
  • Tip 2: Serve with honey lime shrimp or grilled chicken for a complete meal.
  • Tip 3: Pair it with grilled or pan-seared salmon.
  • Tip 4: This salad can be served over quinoa for added nutrition.