Name: Black Bean and Corn Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: ½ cup olive oil; ⅓ cup fresh lime juice; 1 clove garlic, minced; 1 teaspoon salt; ⅛ teaspoon ground cayenne pepper; 2 (15-ounce) cans black beans, rinsed and drained; 1 ½ cups frozen corn kernels, thawed; 1 avocado – peeled, pitted, and diced; 2 tomatoes, chopped; 1 red bell pepper, chopped; 6 green onions, thinly sliced; ½ cup chopped fresh cilantro

Description

This vibrant Black Bean and Corn Salad is a quick, nutritious, and tasty dish perfect for any occasion. Combining protein-packed black beans, sweet corn, creamy avocado, and fresh vegetables tossed in a zesty lime and garlic dressing, it offers a refreshing and colorful addition to your meal repertoire. Ready in just 15 minutes, it’s an ideal light lunch, side dish, or potluck favorite.

Ingredients

Scale

Dressing

½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper

Salad

2 (15-ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels, thawed
1 avocado – peeled, pitted, and diced
2 tomatoes, chopped
1 red bell pepper, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

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Instructions

Prepare the Dressing: In a small jar, combine the olive oil, fresh lime juice, minced garlic, salt, and ground cayenne pepper. Secure the lid and shake vigorously until all ingredients are well blended, creating a bright and flavorful dressing.
Assemble the Salad: In a large mixing bowl, combine the rinsed and drained black beans, thawed corn kernels, diced avocado, chopped tomatoes, chopped red bell pepper, thinly sliced green onions, and chopped fresh cilantro. Gently toss to combine the ingredients evenly.
Toss with Dressing: Shake the dressing once again to ensure proper emulsification, then pour it over the salad mixture. Gently toss the salad to coat all ingredients thoroughly with the dressing, being careful not to mash the avocado.
Serve and Enjoy: Serve the salad immediately for the freshest taste or refrigerate it for about 30 minutes to let the flavors meld together beautifully. This salad is best enjoyed chilled or at room temperature.

Notes

For extra flavor, add a diced jalapeño or a pinch of cumin to the dressing.
This salad can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may brown slightly over time.
Use fresh corn kernels in season if available for a sweeter taste.
Make it a meal by serving over tortilla chips or mixing with cooked quinoa or rice.