Black Bean and Corn Salad Recipe
This colorful, fresh, and festive Black Bean and Corn Salad is loaded with vegetables and drizzled with a delicious lime dressing. Ready in 15 minutes, it can be served as a side dish or a light lunch that you can make as a part of your meal prep.
Servings: 6 servings
Ingredients
For the lime dressing:
- ⅓ cup lime juice freshly squeezed; from 3 limes
- 1 teaspoon lime zest from one lime
- 1 clove garlic minced
- 3 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the salad:
- 2 cans black beans rinsed and drained - (15 oz each)
- 3 ears fresh corn shucked; ~ 2 ¾ cups (or 1 8.5-oz. can whole kernels, drained)
- 1 cup cherry tomatoes halved
- 1 red bell pepper chopped; 1 cup/120 g
- ½ medium red onion chopped; 1 cup/88 g
- 1 avocado cubed
- ⅔ cup cilantro divided and chopped
Instructions
- To make the dressing, combine the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper in a bowl and whisk until fully combined.
- To make the corn and bean salad, place black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro in a large salad bowl.
- Drizzle the salad with the prepared dressing and give it a gentle toss.
- Taste for seasoning and add more if necessary. Serve.
Notes
- Yields: This black bean salad recipe makes 5-6 cups of salad ideal for serving six people as a side dish. The nutritional values below are per serving.
- Chop everything small: The key to making the best black bean and corn salad recipe is to chop all your veggies into small, uniformly-sized pieces. Not only will your salad be easier to eat, but this small, even size will also ensure that each bite has a more even balance of flavors. This is especially important if you plan to serve it with chips on the side or a topping for tacos.
- Let it marinate: If you have the time, I highly recommend letting it rest for a few hours before serving (or even waiting until the next day!). Doing so will give the lime dressing time to fully infuse the vegetables and let the veggies’ flavors mix with each other. Just wait until the last moment to add your cubed avocado.
- Serve it chilled or at room temperature: I prefer this recipe to be served cold, so I usually refrigerate it for a few hours before serving. But you can also serve it at room temperature.
- Corn: You can use any corn you like. During the summer months, I usually use fresh sweet corn. I like them raw, but if you want, you can also sauté it lightly. If your grill is on, feel free to grill your corn after spreading it with oil (butter and olive oil would work). Of course, you can also use a can of corn (drained and rinsed) and frozen corn (thawed.)
- Storage: You can store it in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.
Nutrition
Calories: 143kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 432mg | Potassium: 334mg | Fiber: 4g | Sugar: 2g | Vitamin A: 923IU | Vitamin C: 40mg | Calcium: 20mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
