Black Bean and Corn Salad
Ingredients
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove
grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 1½ cups cooked black beans
drained and rinsed
- 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 cilantro leaves for garnish
- ½ to 1 jalapeño pepper
seeded and diced, or 1 serrano, sliced
- ⅓ cup diced red onion
- 3 tablespoons Cotija cheese
- 1 ripe but firm avocado
pitted and diced
- 2 tablespoons toasted pepitas
optional
Directions
- 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.
Black Bean and Corn Salad
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About this Recipe
Craving a vibrant, fresh side dish or light meal that comes together quickly and bursts with flavor? This Black Bean and Corn Salad is your answer, offering a delightful combination of textures and tastes that’s perfect for any occasion.
What truly makes this recipe shine is its bright, zesty dressing that perfectly complements the fresh ingredients. A simple blend of fresh lime juice, rich avocado oil, finely grated garlic, and earthy ground cumin creates a tangy, aromatic base. This dressing coats every ingredient beautifully, ensuring each bite is packed with refreshing zest and savory depth.
Prepare for a delightful sensory experience with this salad. You'll savor the crisp sweetness of raw corn kernels alongside the tender, satisfying bite of black beans. The diced red bell pepper adds a lovely crunch, while the creamy richness of ripe avocado provides a smooth counterpoint. A subtle warmth from the diced jalapeño (or serrano for more heat) is balanced by the fresh brightness of cilantro and the savory tang of Cotija cheese. It’s a refreshing, no-cook dish that feels light yet remarkably satisfying, making it an excellent choice for a healthy lunch or a vibrant side.
Easily adapt this salad to your pantry and preferences. For a milder flavor, use less jalapeño pepper or substitute with a milder green bell pepper. While the recipe calls for fresh corn, you can use thawed frozen corn kernels if fresh isn't available, just be sure to drain them well. To make it vegan, simply omit the Cotija cheese. You can also experiment with other fresh herbs like parsley if cilantro isn't your favorite.
This versatile Black Bean and Corn Salad is an ideal companion for grilled meats, a flavorful addition to taco night, or a bright side for your next picnic or potluck. Garnish with additional fresh cilantro leaves and toasted pepitas for an inviting presentation.