Corn and Black Bean Salad (Printable)
Vibrant mix of sweet corn, black beans, and crisp vegetables with zesty lime dressing.
# Ingredient List:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels (about 3–4 ears, or one 15 oz can, drained)
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 red bell pepper, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, diced
07 - 1/4 cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1–2 limes)
10 - 1 teaspoon honey or agave syrup (optional for vegan)
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# How to Make:
01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2–3 minutes until just tender. Drain and let cool. If using canned or frozen corn, skip this step (thaw frozen corn if needed).
02 - In a large bowl, combine the corn, black beans, bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, honey/agave (if using), cumin, chili powder, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
05 - Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for enhanced flavor.
# Expert Tips:
01 -
- The combination of sweet corn and creamy avocado creates this perfect balance that nobody can resist
- It gets even better after hanging out in the fridge for a few hours
- Works as a side, a main, or literally just eat it straight from the bowl with chips
02 -
- I learned the hard way that adding avocado too early makes it brown and mushy, always fold it in right before serving
- The salad tastes significantly better after an hour in the refrigerator, something about the lime penetrating the vegetables
03 -
- Grilling the corn adds this smoky depth that makes people think you spent way more time on this than you actually did
- Letting the red onion soak in ice water for ten minutes while you prep everything else takes away that harsh raw onion bite