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Black Bean and Corn Salad Recipe

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3.8 from 9 reviews

This vibrant black bean and corn salad is a refreshing and nutritious dish perfect for summer. Combining fresh vegetables, creamy avocado, and a zesty lime dressing, it serves beautifully as a healthy lunch or a flavorful side dish. The salad keeps well for up to 3 days in the fridge if avocado is added just before serving to prevent browning.

Ingredients

For the Dressing

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

For the Salad

  • 1½ cups cooked black beans, drained and rinsed
  • Kernels from 2 ears fresh corn, left raw, about 1½ cups
  • 1 red bell pepper, stemmed, seeded, and diced
  • ½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
  • ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
  • ⅓ cup diced red onion
  • 3 tablespoons Cotija cheese
  • 1 ripe but firm avocado, pitted and diced
  • 2 tablespoons toasted pepitas (optional)

Instructions

  1. Prepare the Dressing: In a large mixing bowl, whisk together fresh lime juice, avocado oil, grated garlic, ground cumin, sea salt, and freshly ground black pepper until well combined and emulsified.
  2. Combine the Salad Ingredients: Add the drained and rinsed black beans, raw corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño or serrano pepper, and diced red onion to the dressing. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
  3. Add Cheese and Avocado: Fold in the Cotija cheese and diced avocado carefully so the avocado maintains its shape and doesn’t get mashed. Season the salad to taste with additional salt and pepper if needed.
  4. Garnish and Serve: Sprinkle the salad with extra cilantro leaves and toasted pepitas if using. Serve immediately or refrigerate, adding avocado just before serving to avoid browning.

Notes

  • Cooking your own black beans is recommended for better texture and flavor; canned black beans are a convenient substitute but may be softer.
  • Add avocado right before serving to prevent browning.
  • You can adjust the level of heat by varying the amount or type of chili pepper used.
  • To toast pepitas, heat them in a dry skillet over medium heat until they start to pop and become golden brown, stirring frequently.

Find it online: https://lauracooks.com/black-bean-and-corn-salad-recipe/