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–+ servings
Black Bean and Corn Salad

Black Bean and Corn Salad

This Black Bean and Corn Salad is a refreshing summer side or a healthy lunch option, perfect for meal prep.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 servings

Equipment

  • large mixing bowl

Ingredients
  

For the Dressing

  • 0.25 cups fresh lime juice
  • 3 tablespoons avocado oil
  • 1 small garlic clove, grated
  • 0.5 teaspoons ground cumin
  • 0.75 teaspoons sea salt
  • freshly ground black pepper

For the Salad

  • 1.5 cups cooked black beans, drained and rinsed
  • 1.5 cups kernels from fresh corn from 2 ears, left raw
  • 1 red bell pepper, diced stemmed and seeded
  • 0.5 cups chopped fresh cilantro plus more for garnish
  • 0.5 to 1 jalapeño pepper, seeded and diced or 1 serrano, sliced
  • 0.33 cups diced red onion
  • 3 tablespoons Cotija cheese
  • 1 ripe but firm avocado, diced
  • 2 tablespoons toasted pepitas optional

Instructions
 

Salad Instructions

  • In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
  • Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
  • Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.

Notes

For best texture and flavor, cooking your own black beans is recommended, although canned beans can be used in a pinch.

Nutrition

Serving: 1serving
Keyword black bean salad, corn salad, healthy salad, summer salad, vegetarian salad
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