Zesty Black Bean and Corn Salad
User Reviews
5
Zesty Black Bean and Corn Salad
Description
The Zesty Black Bean and Corn Salad features a colorful mix of fresh vegetables and beans dressed in a vibrant cilantro-lime sauce. Grilled corn adds a slightly smoky sweetness, complemented by the creaminess of avocado and the mild kick from jalapeño. The cilantro, lime juice, and spices in the dressing bring brightness and depth, while the soy sauce and honey balance savory and sweet notes. The salad is gently tossed to coat the ingredients evenly, delivering a textured bite with a combination of tender beans, crisp veggies, and creamy avocado.
Preparation involves grilling corn or using thawed frozen corn, rinsing black beans, and finely chopping the peppers and onion for even flavor distribution. The salad can be served right away, but chilling for an hour enhances the blending of flavors. Removing jalapeño seeds controls the spice level, allowing adjustment based on preference. This dish is ideal as a side or light meal, especially in warmer weather or as a complement to Mexican or Southwestern dishes.
For best results, prepare all ingredients except avocado up to two days before serving, adding the avocado shortly before serving to prevent browning. Shake or whisk the dressing well before use to recombine its components. When serving outdoors in heat, placing the salad bowl inside another bowl filled with ice can help maintain freshness. Although the salad can be enjoyed the next day, it is at its peak within an hour of assembly.
Ingredients
- 2¼ cups corn 4 ears, grilled, and cut from the cob, or frozen, completely thawed
- 2 oz cans black beans drained and rinsed
- 1 red bell pepper cored, seeded, and finely chopped
- 1 jalapeño seeds and ribs removed, finely chopped
- ½ cup red onion finely chopped
- 1 avocado skin and pit removed, roughly chopped
For The Cilantro-Lime Dressing
- ⅓ cup cilantro fresh, chopped
- ⅓ cup extra-virgin olive oil
- ¼ cup lime juice fresh
- 2 tablespoon soy sauce
- 2 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Place corn, beans, bell pepper, jalapeno, onion, and avocado in a large bowl.
- Prepare the dressing by adding all of the ingredients into a jar with a tight-fitting lid. Affix the jar and shake vigorously for 1 minute until well combined.
- Pour the dressing over the veggies and bean mixture. Use two large wooden spoons to gently mix the salad until all the components are coated with the dressing.
- The salad is okay to serve immediately, but is even better if covered with plastic wrap and placed in the refrigerator for 1 hour.
- Transfer to a serving bowl and serve.
Notes
- Grill corn with olive oil and salt until charred, then cool before removing kernels for best flavor.
- Prep all ingredients except avocado up to two days ahead; add avocado one hour before serving to avoid browning.
- Adjust jalapeño heat by removing seeds and ribs; omit or add seeds to control spice level.
- Shake or whisk dressing thoroughly before mixing into salad to ensure even flavor.
- Keep salad chilled or use an ice-lined bowl when serving outdoors in warm weather.
- Best served within an hour of assembling, though it can be eaten the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 551mg | 23% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 29mg | 32% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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