Healthy and flavorful Black Bean and Corn Salad!
It’s a simple salad jam packed nutritious black beans, fresh vegetables
like corn, avocado and bell pepper and it’s all tossed with a vibrant
cilantro lime dressing. A delicious Mexican style salad everyone will
crave!
Black Bean and Corn Salad
Servings: 6
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 1 (14.5 oz) can black beans, rinsed and drained well
- 1 cup fresh or frozen corn, thawed according to package instructions
- 1 cup chopped tomato (Roma, cocktail, grape, etc.)
- 1 cup seeded and chopped orange bell pepper
- 1/3 cup diced red onion, rinsed and drained
- 1 medium avocado, diced (fairly firm but ripe)
- 1 small jalapeno, seeded and minced (optional)
Dressing
- 3 Tbsp olive oil
- 2 1/2 Tbsp fresh lime juice
- 1/3 cup chopped fresh cilantro
- 1 clove garlic, minced (1 tsp)
- 1 tsp honey
- 1/4 tsp each ground cumin and chili powder
- Salt and freshly ground black pepper
Instructions
-
Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
-
Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
-
Pour dressing over and toss gently to coat with dressing. Serve right away.
Recipe Notes
- For extra flavor you can roast the bell pepper over a gas flavor or under the broiler, turning occasionally. Transfer to a bag to steam 10 minutes then peel away most of the blackened skin.
- Another option is to grill the corn and the bell pepper for extra flavor.
Serving Suggestions
- Serve with honey lime shrimp (or the shrimp I add to shrimp tacos) and coconut rice to make a full meal.
- Or serve aside grilled chicken breasts or thighs.
- Pair it with grilled or pan seared salmon.
- Serve over quinoa.
- Try it with flank steak.
