This vibrant Black Bean and Corn Salad is a burst of fresh flavors and satisfying textures in every bite. Creamy black beans mingle with sweet, crisp corn, while juicy cherry tomatoes and zesty lime dressing add a refreshing tang. Perfect for a quick lunch or a side dish, it’s ready in just 20 minutes, making it ideal for busy days or last-minute gatherings.
Packed with protein and fiber, this salad is as nourishing as it is delicious. The crunch of bell peppers and the herbaceous kick of cilantro create a delightful contrast, while a hint of chili powder adds a subtle warmth. It’s a colorful, wholesome dish that’s sure to brighten your table and your taste buds.
Fresh & Flavorful Ingredients
- For the Dressing:
- ¼ cup fresh lime juice (about 2 limes)
- 3 tablespoons avocado oil (or substitute olive oil)
- 1 small garlic clove, grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper (to taste)
- For the Salad:
- 1½ cups cooked black beans, drained and rinsed (or 1 can, 15 oz)
- Kernels from 2 ears fresh corn, left raw (about 1½ cups)
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup chopped fresh cilantro, plus more leaves for garnish
- ½ to 1 jalapeño pepper, seeded and diced (or 1 serrano, sliced, for more heat)
- ⅓ cup diced red onion
- 3 tablespoons Cotija cheese (or substitute feta cheese)
- 1 ripe but firm avocado, pitted and diced
- 2 tablespoons toasted pepitas (optional, for crunch)
Simple Step-by-Step Instructions
- Make the Dressing: In a large mixing bowl, whisk together the lime juice, avocado oil, grated garlic, cumin, salt, and several grinds of black pepper until well combined.
- Combine the Salad: Add the black beans, corn kernels, diced red bell pepper, chopped cilantro, jalapeño, and red onion to the bowl. Toss gently to coat everything evenly with the dressing.
- Add the Finishing Touches: Carefully fold in the Cotija cheese and diced avocado to avoid mashing the avocado. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Transfer the salad to a serving dish. Garnish with extra cilantro leaves and toasted pepitas, if desired. Serve immediately for the best texture and flavor.
Perfect Pairings: Serving Suggestions
This Black Bean and Corn Salad is a versatile dish that shines as a side or a main. Serve it alongside grilled chicken, fish, or tacos for a fresh, zesty complement. For a light lunch, scoop it onto a bed of greens or enjoy it with tortilla chips for a hearty dip. Pro tip: Add a dollop of sour cream or Greek yogurt for extra creaminess!
Keep It Fresh: Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado from browning, squeeze a little extra lime juice over it before storing. If you’re prepping ahead, mix everything except the avocado and cheese, then add them just before serving for the best texture and flavor.
Mix It Up: Recipe Variations
Customize this salad to suit your taste! Swap Cotija cheese for feta or queso fresco, or skip the cheese for a vegan version. Add diced mango or pineapple for a sweet twist, or toss in quinoa for extra protein. Feeling adventurous? Try grilling the corn for a smoky flavor that takes this dish to the next level.
Quick Tips for Effortless Prep
Save time by using canned black beans (just rinse them well!) and pre-chopped veggies from the store. If fresh corn isn’t in season, frozen corn works just as well—thaw it before adding. For a smoother dressing, whisk it in a small jar and shake it up—it’s quick and mess-free!
Black Bean and Corn Salad
Ingredients
For the Dressing
- 1/4 cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove, grated
- 1/2 teaspoon ground cumin
- 3/4 teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1 1/2 cups cooked black beans, drained and rinsed
- 2 ears fresh corn, kernels left raw, about 1 1/2 cups
- 1 red bell pepper, stemmed, seeded, and diced
- 1/2 cup chopped fresh cilantro, plus more cilantro leaves for garnish
- 1/2 to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
- 1/3 cup diced red onion
- 3 tablespoons Cotija cheese
- 1 ripe but firm avocado, pitted and diced
- 2 tablespoons toasted pepitas, optional
Instructions
- In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
- Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
- Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.