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Black Bean and Corn Salad

Black Bean and Corn Salad – Fresh, Zesty, and Ready in Minutes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups corn kernels (fresh, canned, or thawed frozen)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 pint cherry tomatoes, halved (or 2 large tomatoes, diced)
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1/2 cup fresh cilantro, chopped
  • 2 ripe avocados, diced (optional, add before serving)
  • Zest of 1 lime
  • Juice of 2 limes (about 1/4 cup)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (mild)
  • 1 teaspoon honey or agave (optional, balances acidity)
  • Kosher salt and black pepper, to taste

Instructions
 

  • Prep the produce. Dice the bell pepper, chop the onion, halve the tomatoes, and mince the jalapeño. Rinse and drain the black beans thoroughly to remove extra starch and salt.
  • Combine the base. In a large bowl, add the black beans, corn, bell pepper, onion, tomatoes, jalapeño, and cilantro.
  • Make the dressing. In a small bowl or jar, whisk together lime zest, lime juice, olive oil, cumin, chili powder, honey (if using), and a generous pinch of salt and pepper.
  • Toss and taste. Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust with more lime, salt, or pepper as needed.
  • Add avocado last. If using avocado, fold it in just before serving to keep it from getting mushy or browning.
  • Let it rest (if you can). For best flavor, chill for 20–30 minutes to let the ingredients mingle. Serve cold or at room temperature.