Black Bean and Corn Salad
This refreshing Black Bean and Corn Salad features a zesty lime dressing and a colorful mix of vegetables, beans, and avocado. High in fiber and protein and low in saturated fat, it's a healthy and satisfying dish that’s easy to prepare and perfect for warm-weather meals or light lunches. Add pepitas and Cotija for extra texture and flavor.
Equipment
- 1 Large Mixing Bowl – for combining salad and dressing
- 1 Whisk – to emulsify the lime dressing
- 1 Chef’s Knife – for chopping vegetables
- 1 Cutting Board – stable surface for prepping ingredients
- 1 Microplane/Zester – to grate garlic
- 1 Citrus Juicer – for extracting lime juice
Ingredients
For the Lime-Cumin Dressing:
- ¼ cup freshly squeezed lime juice
- 3 tablespoons avocado oil or another neutral oil
- 1 small garlic clove finely grated or minced
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper to taste
For the Salad:
- 1½ cups cooked black beans rinsed and drained (homemade or canned)
- 1½ cups raw corn kernels cut from 2 fresh ears of corn
- 1 medium red bell pepper seeded and diced
- ½ cup fresh cilantro chopped (plus extra leaves for garnish)
- ½ to 1 jalapeño pepper seeded and finely diced (or 1 serrano pepper, thinly sliced)
- ⅓ cup red onion finely diced
- 3 tablespoons Cotija cheese crumbled
- 1 ripe avocado diced (choose one that’s firm yet creamy)
- 2 tablespoons toasted pepitas optional, for extra crunch
Instructions
- Prepare the Zesty Dressing: In a large bowl, whisk together the lime juice, avocado oil, grated garlic, cumin, sea salt, and several grinds of black pepper. Keep whisking until the mixture becomes slightly creamy and emulsified. This tangy-spiced dressing will serve as the flavor foundation of the salad.
- Toss the Crisp Vegetables: To the bowl with the dressing, add the black beans, fresh corn, diced red bell pepper, chopped cilantro, jalapeño (or serrano), and red onion. Gently mix everything until the vegetables are evenly coated in the dressing.
- Fold in Avocado and Cheese: Carefully fold in the diced avocado and crumbled Cotija cheese. Mix just enough to distribute without mashing the avocado. Taste and adjust seasoning with extra salt, pepper, or lime juice if needed.
- Finish and Garnish: Transfer the salad to a serving dish. If desired, sprinkle toasted pepitas on top for a nutty crunch and garnish with extra cilantro leaves for a burst of color and freshness.
Notes
- Homemade Beans Tip: For superior texture and flavor, use black beans cooked from scratch. Canned beans work in a pinch—just rinse thoroughly to reduce excess sodium and any metallic taste.
- Corn Substitution: If fresh corn is out of season, use thawed frozen corn (not canned) and pat dry before mixing in.
- Make-Ahead Advice: This salad holds up well in the fridge for up to 3 days. For best texture, add the avocado just before serving to avoid browning.
- Flavor Boost: Want extra depth? Add a pinch of smoked paprika or a splash of apple cider vinegar to the dressing.
- Make it Vegan: Simply omit the Cotija cheese or swap it for a plant-based alternative.
