Black Bean Corn Salad
A vibrant and refreshing salad that combines black beans and sweet corn with crunchy veggies and zesty dressing, perfect as a side or main dish.
Ingredients
Main Ingredients
- 1 can (15 oz) black beans, rinsed and drained Packed with protein and fiber
- 1 can (15 oz) sweet corn, drained Adds sweetness and crunch
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, diced For added flavor
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced For creaminess
- 1/4 cup fresh cilantro, chopped Adds freshness
Dressing
- 2 limes Juice of Freshly squeezed
- 3 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 teaspoon chili powder or cumin Optional for extra kick
Instructions
Preparation
- Begin by rinsing and draining the black beans and sweet corn. Dice the red and green bell peppers, and chop the red onion and cherry tomatoes. If you haven’t done so already, dice your ripe avocado and chop the cilantro.
Mixing
- In a large bowl, combine the black beans, corn, diced bell peppers, red onion, cherry tomatoes, and avocado.
Making the Dressing
- In a separate small bowl, whisk together the lime juice, olive oil, salt, pepper, and chili powder (if using).
Combining
- Drizzle the dressing over the salad mixture and gently toss everything together until well coated. Be careful not to mash the avocado!
Garnishing
- Sprinkle the chopped cilantro on top for an added burst of flavor and color.
Serving
- This salad is best enjoyed fresh, but can also be stored in the fridge for up to three days.
Notes
For a delicious twist, substitute black beans with chickpeas or add diced jalapeños for a bit of heat. To prevent the avocado from browning, add it just before serving.