Description
This Black Bean Corn Salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a light meal. Packed with protein-rich black beans, sweet corn, creamy avocado, and a zesty lime dressing, this salad is a crowd-pleaser.
Ingredients
Scale
Black Bean Corn Salad:
- 2 cups canned black beans, rinsed and drained
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Lime Dressing:
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- Pour dressing over salad ingredients and toss gently to coat.
- Taste and adjust seasoning as needed.
- Serve immediately or refrigerate for up to 2 days.
In a small bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
Notes
- For a smoky twist, grill the corn before cutting off the kernels.
- This salad works well as a side dish, taco topping, or filling for wraps.
- To make ahead, combine all ingredients except avocado and add it just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
