Black Bean and Corn Salad

User Reviews

5

97 reviews
Excellent

Black Bean and Corn Salad

This Black Bean and Corn Salad combines fresh corn, black beans, diced red bell pepper, and jalapeño with a zesty lime and cumin dressing. The addition of creamy avocado and crumbly cotija cheese provides contrasting textures and flavors. It's a versatile salad that offers a crisp and refreshing bite suitable as a side or light lunch, enhanced by optional toasted pepitas for crunch.

Description

The Black Bean and Corn Salad features cooked black beans and fresh corn kernels mixed with diced red bell pepper, red onion, cilantro, and jalapeño for a blend of fresh and mildly spicy elements. A dressing of lime juice, avocado oil, garlic, cumin, salt, and freshly ground black pepper binds the vegetables together with a tangy and savory flavor profile.

Avocado and cotija cheese are folded in at the end, adding creaminess and a salty bite that complement the crispness of the fresh vegetables. The optional toasted pepitas provide a nutty crunch when sprinkled on top. This salad works well as a refreshing side dish or light meal option, suitable for warmer weather or as an accompaniment to grilled foods.

For best texture and flavor, cooking your own black beans is recommended since canned beans may become mushy. Adjust seasoning as needed to balance acidity and saltiness after adding avocado and cheese. Serve chilled or at room temperature for optimal taste.

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Ingredients

Servings

For the Dressing

  • ¼ cup lime juice fresh
  • 3 tablespoons avocado oil
  • 1 garlic grated, small clove
  • ½ teaspoon cumin ground
  • ¾ teaspoon salt sea salt
  • black pepper freshly ground

For the Salad

  • cups black beans drained and rinsed, cooked
  • corn kernels left raw, about 1½ cups, from 2 ears, fresh
  • 1 red bell pepper stemmed, seeded, and diced
  • ½ cup cilantro plus more cilantro leaves for garnish, chopped, fresh
  • ½ to 1 jalapeno pepper seeded and diced, or 1 serrano, sliced
  • cup red onion diced
  • 3 tablespoons cotija cheese
  • 1 avocado pitted and diced, ripe but firm
  • 2 tablespoons Pepitas optional, toasted

Instructions

  1. In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
  2. Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
  3. Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.

Notes

  • Cooking black beans from scratch improves texture compared to canned beans.
  • Toasted pepitas add a pleasing crunch but are optional.
  • Adjust seasoning after adding avocado and cotija cheese to balance flavors.
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5

97 reviews
Excellent

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