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Black Bean and Corn Salad Recipe

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3.9 from 8 reviews

A vibrant and refreshing Black Bean and Corn Salad combining fresh ingredients with a zesty lime and avocado oil dressing. This side dish is perfect for summer gatherings, packed with bold flavors from jalapeño, cilantro, and Cotija cheese, and offers a healthy, colorful addition to any meal.

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 pepper, 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. Make the Dressing: In a large mixing bowl, whisk together the fresh lime juice, avocado oil, grated garlic, ground cumin, sea salt, and freshly ground black pepper until smooth and well combined.
  2. Combine Salad Ingredients: Add the cooked black beans, raw corn kernels, diced red bell pepper, chopped cilantro, jalapeño (or serrano), and diced red onion to the dressing. Toss gently to coat all the ingredients evenly with the dressing.
  3. Add Cheese and Avocado: Gently fold in the Cotija cheese and the diced avocado to the salad, being careful not to mash the avocado. 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 desired. Serve immediately or refrigerate for up to 2 hours to let flavors meld.

Notes

  • This salad is best served fresh but can be refrigerated for up to 2 days; add avocado right before serving if storing longer to prevent browning.
  • Adjust the amount of jalapeño or serrano pepper to control the heat level according to your preference.
  • To toast pepitas, heat them in a dry skillet over medium heat for a few minutes until golden and fragrant.
  • For a vegan option, omit the Cotija cheese or replace it with a vegan cheese alternative.
  • This salad pairs beautifully with grilled meats or as a topping for tacos and burritos.

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