Black Bean and Corn Salad
Sweet corn, black beans, a rainbow of crisp vegetables, and creamy avocado tossed in a zippy lime-honey vinaigrette. Fresh, colorful, and full of texture, this make-ahead salad actually gets better the longer it sits.
Equipment
- Mixing Bowl
- Whisk
Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1 1/2 cups corn frozen and thawed, or 2 ears sweet corn, cooked
- 1 1/2 cups grape tomatoes halved
- 1 cup red bell pepper diced
- 1 cup orange bell pepper diced
- 1/2 cup red onion finely diced
- 1 jalapeno seeded and finely diced
- 1/2 cup cilantro chopped
- 1 avocado pitted, peeled, and chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1/2 tbsp honey or maple syrup/agave for vegan
- 1/2 tsp ground cumin
- 1/2 tsp ground chili powder
- 1/4 tsp ground cayenne
- 1/4 tsp kosher salt
Instructions
- Combine: In a large bowl, combine the black beans, corn, tomatoes, red and orange bell pepper, red onion, jalapeno, and cilantro.
- Top: Top with the avocado.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, cayenne, and salt.
- Dress: Pour the dressing over the salad and gently fold to combine, keeping the avocado pieces mostly intact.
- Chill: Cover and chill until ready to serve.
Notes
Fold gently once the avocado is added so it doesn't turn to mush. Adjust the jalapeno and cayenne to your heat preference. Taste before serving and add extra lime juice or salt if needed, flavors can mellow after chilling. Great made ahead, flavor improves after resting. If storing several days, hold off adding fresh avocado until closer to serving. Fresh grilled or roasted corn adds a smoky note. Keeps up to 5 days refrigerated; stir before serving and add a squeeze of fresh lime.