Black Bean and Corn Salad Recipe

Introduction

This Black Bean and Corn Salad is a vibrant and refreshing dish perfect for warm days or as a colorful side at any meal. Packed with fresh vegetables, zesty lime, and creamy avocado, it’s both nutritious and satisfying.

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)

Instructions

1. Step 1: In a large mixing bowl, whisk together the fresh lime juice, avocado oil, grated garlic, ground cumin, sea salt, and several grinds of black pepper until well combined.
2. Step 2: Add the drained and rinsed black beans, fresh corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño, and diced red onion to the bowl. Toss everything gently to coat the ingredients with the dressing.
3. Step 3: Fold in the Cotija cheese and diced avocado carefully to avoid mashing the avocado. Taste and adjust seasoning if needed with extra salt or pepper.
4. Step 4: Sprinkle with additional cilantro leaves and toasted pepitas if using, then serve immediately or chill for about 30 minutes to meld the flavors.

Tips & Variations

• Use frozen corn kernels thawed if fresh corn is not available, but fresh adds the best crunch and sweetness.
• For extra creaminess, add a squeeze of lime juice directly over the avocado just before folding it in to prevent browning.
• Substitute Cotija cheese with feta or queso fresco for a similar salty, crumbly texture.
• If you prefer less heat, reduce the jalapeño or remove seeds completely; for more spice, keep some seeds or add serrano peppers.
• Add a handful of chopped cherry tomatoes or diced cucumber for a fresh twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, store the avocado diced separately and add it just before serving. Leftovers are best enjoyed cold or at room temperature; avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans instead of cooked ones?

Yes, canned black beans work well. Just be sure to drain and rinse them thoroughly to reduce excess salt and preserve the fresh flavor of the salad.

Is this salad suitable for meal prep?

It is! Keep the avocado separate and add it when you’re ready to serve to keep it fresh. The salad without avocado can be stored in the fridge for a couple of days.

Black Bean and Corn Salad Recipe

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★★★★★

4.9 from 108 reviews

• Author: Elara
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant Black Bean and Corn Salad that combines zesty lime dressing with colorful vegetables, black beans, and creamy avocado. This nutritious and easy-to-make salad is perfect as a light lunch, side dish, or party appetizer.

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Ingredients

Scale 1x2x3x

For the Dressing

• 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, to taste

For the Salad

• 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)

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Instructions

1. Make the Dressing: In a large mixing bowl, whisk together the fresh lime juice, avocado oil, grated garlic, ground cumin, sea salt, and several grinds of freshly ground black pepper until well combined. This dressing will provide a zesty and flavorful base for the salad.
2. Combine Salad Ingredients: To the bowl with the dressing, add the cooked and rinsed black beans, fresh raw corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño (or sliced serrano), and diced red onion. Toss everything gently to evenly coat the vegetables and beans with the dressing.
3. Add Cheese and Avocado: Carefully fold in the crumbled Cotija cheese and the diced ripe but firm avocado to the salad. These ingredients add creaminess and a mild tang, enriching the flavor and texture of the salad.
4. Season and Garnish: Taste the salad and adjust the seasoning if needed by adding more salt or pepper. Finally, sprinkle the salad with extra fresh cilantro leaves and toasted pepitas if desired to add freshness and crunch. Serve immediately or chill slightly before serving.

Notes

• Use fresh raw corn for the best flavor and crunch; avoid canned corn for this recipe.
• Adjust the amount of jalapeño or serrano to control the heat level of the salad.
• To toast pepitas, dry roast them in a skillet over medium heat for 2-3 minutes until lightly browned and fragrant.
• This salad is best served fresh but can be stored in the fridge for up to 1 day without avocado; add avocado fresh before serving.
• Cotija cheese can be substituted with feta or queso fresco for a similar salty flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican

Keywords: black bean salad, corn salad, avocado salad, Mexican salad, healthy salad, vegetarian salad, no-cook salad