Servings
Font
Back
5.0 from 9 votes

Black Bean and Corn Salad with Honey Lime Dressing

Use garden fresh corn and peppers in this easy black bean and corn salad with honey lime dressing. The homemade dressing gives amazing flavor to this colorful summer side dish!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 319 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the salad:
  • 2 ears of fresh corn
  • 1 large red onion (chopped)
  • 15 ounces black beans (drained and rinsed)
  • 1 red bell pepper (diced)
  • 1/2 cup chopped fresh cilantro
For the dressing:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/3 cup olive oil
  • 1 large garlic clove
  • 1/4 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • a few cilantro leaves, if desired
Just before serving:
  • 1 avocado (diced)
  • 1/2 lemon (juice only)

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Add the shucked corn, cover, and turn the heat off. Allow the corn to cook with the heat off for 10 minutes. Remove the corn from the water and let cool. 2 ears of fresh corn
  2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside. This step is optional, but makes the onions less strong. 1 large red onion
  3. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro to the bowl with the corn. 15 ounces black beans, 1 red bell pepper, 1/2 cup chopped fresh cilantro
  4. Make the dressing by combining all ingredients in a blender or food processor. Process until smooth. 2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 2 tablespoons honey, 1/3 cup olive oil, 1 large garlic clove, 1/4 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, a few cilantro leaves, if desired
  5. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or overnight.
  6. Right before serving, cube avocado. Place in a bowl, and gently toss with juice from half a lemon. Add to salad and toss gently. 1 avocado, 1/2 lemon
  7. Garnish with a fresh squeeze of lime, lime wedges, and fresh chopped cilantro. Serve cold.

Notes

  • The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition Information

Calories 319kcal (16%) Carbohydrates 35g (12%) Protein 9g (18%) Fat 18g (28%) Saturated Fat 3g (15%) Sodium 205mg (9%) Potassium 589mg (17%) Fiber 10g (40%) Sugar 10g (20%) Vitamin A 815IU (16%) Vitamin C 37.2mg (41%) Calcium 33mg (3%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 35g 12%
Protein 9g 18%
Fat 18g 28%
Saturated Fat 3g 15%
Sodium 205mg 9%
Potassium 589mg 13%
Fiber 10g 40%
Sugar 10g 20%
Vitamin A 815IU 16%
Vitamin C 37.2mg 41%
Calcium 33mg 3%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.