Description
A vibrant and refreshing Black Bean Corn Salad featuring black beans, sweet corn, red bell pepper, red onion, and avocado, tossed with a zesty lime and cumin dressing. Perfect as a side dish or a light, healthy snack, this salad is vegan, gluten-free, and packed with fiber and flavor.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Dressing
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add black beans, corn, diced red bell pepper, finely chopped red onion, diced avocado, and chopped cilantro. Mix gently to distribute the ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until well combined and smooth.
- Dress the Salad: Pour the prepared dressing over the salad mixture. Toss gently to coat all the ingredients with the dressing without mashing the avocado.
- Serve or Chill: Serve the salad immediately for fresh flavors, or refrigerate for 15–30 minutes to allow the flavors to meld. If storing longer, add avocado just before serving to prevent browning.
Notes
- Add diced jalapeño for extra heat.
- For a creamy, salty touch, crumble in some feta cheese.
- This salad pairs wonderfully with grilled meats, tacos, or as a dip with tortilla chips.
- Store in the fridge for up to 2 days; add avocado fresh when ready to serve.
