Corn and Black Bean Salad (Printable Version)
Refreshing blend of corn, black beans, and crisp vegetables with tangy lime dressing.
# What You Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels (about 3-4 ears, or one 15 oz can, drained)
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 (about 1-2 limes)
10 - 1 teaspoon honey or agave syrup (optional for vegan)
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.
# Expert Tips:
01 -
- Everything can be prepped ahead and dressed right before serving
- The combination of creamy avocado and crisp vegetables feels like a party in your mouth
02 -
- Dice the avocado right before serving so it stays bright green
- The salad tastes even better after sitting for thirty minutes
03 -
- Use a sharp knife to dice the avocado right into the bowl to minimize browning
- Massaging the red onion with a pinch of salt before adding tames its sharp bite