Description
A vibrant and refreshing Black Bean & Corn Salad combining creamy avocado, sweet corn, tangy lime, and spicy jalapeño with a zesty cumin-lime dressing. Perfect as a side dish or a light meal, this salad offers a delightful mix of flavors and textures that are both nutritious and satisfying.
Ingredients
Scale
Salad Ingredients
- 1 (15-oz.) can black beans, rinsed and drained
- 1 avocado, chopped
- 1/4 medium red onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 cup frozen corn, thawed
- 1/2 cup quartered cherry tomatoes
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
Dressing Ingredients
- 1 garlic clove, finely chopped
- Juice of 1 lime
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. honey
- 1/2 tsp. ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, place the rinsed and drained black beans, chopped avocado, finely chopped red onion, minced jalapeño (with seeds removed for milder heat), thawed corn, quartered cherry tomatoes, and finely chopped fresh cilantro. Gently toss these ingredients together to mix evenly.
- Prepare the Dressing: In a small bowl, whisk together the finely chopped garlic, fresh lime juice, extra-virgin olive oil, honey, and ground cumin. Season the mixture with kosher salt and freshly ground black pepper to taste, adjusting the flavor as desired.
- Toss Salad with Dressing: Pour the prepared dressing over the bean and vegetable mixture. Toss gently to coat all the ingredients thoroughly with the dressing. Then, add the crumbled cotija cheese to the salad and toss again carefully to distribute the cheese without crushing the avocado or tomatoes.
- Final Seasoning and Serve: Taste the salad and add additional salt and freshly ground black pepper if needed. Serve immediately or chill for a short time to allow flavors to meld before serving.
Notes
- This salad is best served fresh to maintain the avocado’s texture and color; however, you can refrigerate leftovers for up to one day.
- To make it spicier, leave the jalapeño seeds in or add more jalapeño to taste.
- For a vegan version, omit the cotija cheese or substitute it with a vegan cheese alternative.
- Use fresh corn when in season for added sweetness and texture.
- Serve as a side dish with grilled meats or as a light vegetarian main course with some warm tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: black bean salad, corn salad, avocado salad, Mexican salad, vegetarian salad, healthy salad, no-cook recipe, lime dressing
