Black Bean and Corn Salad Recipe
A vibrant, zesty salad bursting with black beans, sweet corn, colorful veggies, and a tangy lime dressing, perfect as a side dish, dip, or light meal. A vibrant, zesty salad bursting with black beans, sweet corn, colorful veggies, and a tangy lime dressing, perfect as a side dish, dip, or light meal.
Ingredients
- 1 15 oz/425g can black beans, rinsed and drained
- 1 ½ cups 250g corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 red bell pepper diced
- ½ red onion finely diced
- 1 cup 150g cherry tomatoes, halved
- 1 avocado diced (optional, for creaminess)
- 1 jalapeño seeded and finely chopped (optional, for heat)
- ¼ cup 15g fresh cilantro, chopped
- 3 tbsp 45ml extra-virgin olive oil
- 2 tbsp 30ml fresh lime juice (about 1-2 limes)
- 1 tsp lime zest
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 clove garlic minced (optional, for extra flavor)
Instructions
- Prepare Ingredients: Rinse and drain black beans. If using fresh corn, cut kernels off the cob; if using frozen, thaw; if canned, drain. Dice bell pepper, red onion, tomatoes, avocado (if using), and jalapeño (if using). Chop cilantro.
- Combine Salad: In a large bowl, combine black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado (if using), jalapeño (if using), and cilantro.
- Make Dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, cumin, chili powder, salt, pepper, and garlic (if using) until well combined.
- Toss and Chill: Pour dressing over the salad and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed. For best flavor, cover and refrigerate for 30 minutes (optional).
- Serve: Serve chilled or at room temperature as a side dish, with tortilla chips as a dip, or as a topping for tacos, grilled chicken, or fish.
Notes
- Corn Options: Fresh corn provides the best crunch, but frozen (thawed) or canned (drained) work well. For smoky flavor, grill fresh corn before cutting kernels.
- Avocado Tip: Add avocado just before serving to prevent browning. Toss with a bit of lime juice if preparing ahead.
- Spice Level: Adjust heat by varying the amount of jalapeño or omitting it. For extra kick, include the seeds or add a pinch of cayenne pepper to the dressing.
- Make Ahead: Prepare salad up to 1 day in advance, but add avocado and cilantro just before serving to maintain freshness. Store dressing separately if chilling overnight.
- Storage: Store in an airtight container in the fridge for up to 3 days. The dressing may dull the vegetables’ vibrancy over time, so consume within 1-2 days for best texture. Not suitable for freezing.
- Serving Suggestions: Serve as a side with grilled meats, as a salsa with chips, or as a filling for burrito bowls. Pair with a crisp white wine like Sauvignon Blanc or a light beer.
- Variations: Add 1/2 cup crumbled feta or cotija cheese for a tangy twist (note: this makes it non-vegan). Substitute black beans with pinto or kidney beans for variety.