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Black Bean and Corn Salad Recipe
Amy

Black Bean and Corn Salad

This vibrant Black Bean and Corn Salad is a burst of fresh flavors and satisfying textures in every bite. 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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
  2. Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
  3. Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
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