Black Bean and Corn Salad Recipe
User Reviews
5
Black Bean and Corn Salad Recipe
Description
The Black Bean and Corn Salad Recipe brings together black beans and corn kernels mixed with halved cherry tomatoes, chopped red bell pepper, onions, diced avocado, and fresh cilantro. A lime dressing of freshly squeezed lime juice, lime zest, minced garlic, cumin, kosher salt, black pepper, and olive oil ties the ingredients together with a tangy, aromatic note. The precise chopping of vegetables ensures each portion has a balanced combination of textures and tastes.
The salad’s flavors develop further if allowed to rest for several hours or overnight before serving, as this melding enhances the brightness of the lime dressing and softens the raw bite of the vegetables. Avocado is added just before serving to maintain its fresh texture and color. This salad can be served cold or at room temperature depending on preference and pairs well with chips or as a topping for tacos or grilled proteins.
Preparation tips include using any type of corn — fresh, canned, or thawed frozen — with options to grill or lightly sauté the corn for additional flavor. Leftovers should be stored in an airtight container in the refrigerator for up to three days, stirring and adjusting seasoning before serving again, as separation can occur during storage.
Ingredients
For the lime dressing:
- ⅓ cup lime juice freshly squeezed; from 3 limes
- 1 teaspoon lime zest from one lime
- 1 clove garlic minced
- 3 tablespoons olive oil
- ½ teaspoon cumin ground
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the salad:
- 2 cans black beans rinsed and drained - (15 oz each)
- 3 ears corn shucked; ~ 2 ¾ cups (or 1 8.5-oz. can whole kernels, drained, fresh
- 1 cup cherry tomato halved
- 1 red bell pepper chopped; 1 cup/120 g
- ½ medium red onion chopped; 1 cup/88 g
- 1 avocado cubed
- ⅔ cup cilantro divided and chopped
Instructions
- To make the dressing, combine the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper in a bowl and whisk until fully combined.
- To make the corn and bean salad, place black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro in a large salad bowl.
- Drizzle the salad with the prepared dressing and give it a gentle toss.
- Taste for seasoning and add more if necessary. Serve.
Notes
- Chop all vegetables into small, uniform pieces for balanced flavor and easier eating.
- Allow the salad to marinate for a few hours or overnight to enhance flavor infusion; add avocado just before serving.
- Serve chilled or at room temperature based on preference.
- Use fresh, canned, or thawed frozen corn; grilling or sautéing corn can add flavor variation.
- Store in an airtight container in the fridge for up to three days; stir and adjust seasoning before serving.
- This recipe yields about 5-6 cups, suitable as a side dish for six people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 432mg | 18% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 40mg | 44% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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