Black Bean and Corn Salad
User Reviews
5
Black Bean and Corn Salad
Description
The Black Bean and Corn Salad builds on common fresh ingredients layered together to create a vibrant and balanced salad. Black beans provide a hearty base while the corn adds sweetness and texture. Fresh tomatoes, bell peppers, and red onion contribute crunch and brightness, complemented by creamy diced avocado. An optional jalapeno can add mild heat.
The dressing combines olive oil, fresh lime juice, honey, cilantro, garlic, chili powder, and cumin, creating a bright, herbal, and slightly spicy coating that binds the ingredients. The salad is tossed gently to maintain the avocado and tomato texture. It is served chilled or shortly after dressing to keep the freshness intact.
This salad pairs well alongside grilled shrimp, chicken, steak, or fish and works as a topping for tacos or a filling for wraps. Leftovers can be served over quinoa or mixed with other grains for a light meal. It suits warm weather meals requiring fresh, bright sides.
For enhanced flavor variations, bell peppers and corn can be grilled or roasted before assembling. The salad is flexible for accommodating different types of fresh tomatoes or beans. Serve immediately after dressing to prevent the avocado from browning.
Ingredients
- 1 (14.5 oz) can black beans rinsed and drained well
- 1 cup corn thawed according to package instructions, fresh or frozen
- 1 cup tomato Roma, cocktail, grape, etc, chopped
- 1 cup bell pepper orange, seeded and chopped
- 1/3 cup onion rinsed and drained, red, diced
- 1 medium avocado diced (fairly firm but ripe
- 1 small jalapeno pepper seeded and minced (optional
Dressing
- 3 Tbsp olive oil
- 2 1/2 Tbsp lime juice fresh
- 1/3 cup cilantro chopped, fresh
- 1 clove garlic minced (1 tsp
- 1 tsp honey
- 1/4 tsp each ground cumin
- 1/4 tsp each chili powder
- salt freshly ground
- black pepper freshly ground
Instructions
- Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
- Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
- Pour dressing over and toss gently to coat with dressing. Serve right away.
Notes
- Roast or grill bell peppers and corn before mixing for extra smoky flavor.
- Serve this salad with grilled shrimp, chicken, or fish for a complete meal.
- Use fresh lime juice for best brightness in the dressing.
- Best served soon after tossing to keep avocado from browning and vegetables crisp.
- Pairs well over quinoa or alongside flank steak or salmon for variety.
User Reviews
Overall Rating
5
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