Black Bean and Corn Salad
User Reviews
5.0
171 reviews
Excellent
Black Bean and Corn Salad
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This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you're making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown.
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Ingredients
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
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 Jalapeno 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
- In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
- Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
- Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
Notes
- I recommend cooking your own black beans for the best texture and flavor (canned beans can be kind of mushy), but in a pinch, canned ones work too.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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