Black Bean and Corn Salad
This Black Bean and Corn Salad is fresh, vibrant, and packed with bold flavors. It’s a perfect side dish for barbecues, picnics, or a quick healthy meal. With a zesty lime dressing, crunchy veggies, and creamy avocado, it’s a delicious and nutritious dish you’ll want to make again and again!
Ingredients
- 1 15 oz can black beans, drained and rinsed
- 1 ½ cups corn fresh, canned, or frozen & thawed
- 1 cup cherry tomatoes halved
- ½ red bell pepper diced
- ¼ red onion finely chopped
- 1 jalapeño finely diced (optional, for heat)
- ¼ cup fresh cilantro chopped
- 1 avocado diced (optional, added before serving)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice about 1 lime
- 1 tsp honey or maple syrup
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Prepare the Ingredients
- Drain and rinse the black beans.
- If using canned corn, drain well. If using fresh corn, cut kernels off the cob.
- Chop the tomatoes, bell pepper, red onion, jalapeño, and cilantro.
Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), cumin, chili powder, garlic powder, salt, and black pepper.
Mix the Salad
- In a large bowl, combine black beans, corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro.
- Pour the dressing over the salad and toss well.
Chill & Serve
- Let the salad sit for 10-15 minutes for the flavors to meld.
- If adding avocado, gently fold it in just before serving.
- Serve cold or at room temperature.
Notes
- Make it Ahead: This salad tastes even better after a few hours in the fridge!
- Protein Boost: Add grilled chicken or shrimp for a heartier meal.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days.
- Serving Suggestions: Great as a side for tacos, grilled meats, or as a topping for nachos!