Black Bean and Corn Salad
This Black Bean and Corn Salad is a quick, easy, and refreshing dish bursting with fresh flavors and nutritious ingredients. Featuring fiber-rich black beans, sweet corn, vibrant bell peppers, and creamy avocado, all tossed in a zesty lime and avocado oil dressing, it makes an ideal side or light lunch. The recipe is simple to prepare, requires minimal cooking, and keeps well for a few days, making it perfect for meal prep or casual entertaining.
Equipment
- 1 large mixing bowl
- 1 citrus juicer (handheld or countertop)
- 1 Sharp Chef’s Knife
- 1 microplane or fine grater
- 1 small skillet or toaster oven (optional, for toasting pepitas)
Ingredients
For the Dressing:
- ¼ cup freshly squeezed lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove finely grated
- 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
- Kernels from 2 ears of fresh corn about 1½ cups, raw
- 1 medium red bell pepper diced
- ½ cup fresh cilantro chopped, plus extra leaves for garnish
- ½ to 1 jalapeño pepper seeded and finely chopped (or substitute serrano, sliced)
- ⅓ cup red onion diced
- 3 tablespoons crumbled Cotija cheese
- 1 ripe yet firm avocado peeled, pitted, and diced
- 2 tablespoons toasted pepitas optional, for crunch
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the fresh lime juice, creamy avocado oil, grated garlic, ground cumin, sea salt, and several grinds of black pepper. Whisk thoroughly until the mixture is smooth and well combined, forming a vibrant, tangy dressing.
- Combine the Base Ingredients: Add the drained black beans and raw corn kernels directly into the bowl with the dressing. Toss gently to coat the beans and corn evenly, allowing them to soak up the zesty flavors.
- Add Fresh Vegetables and Herbs: Stir in the diced red bell pepper, chopped cilantro, jalapeño, and diced red onion. Mix carefully to distribute the ingredients while keeping their fresh textures intact.
- Fold in Cheese and Avocado: Gently fold in the crumbled Cotija cheese and diced avocado. Be careful not to mash the avocado; the creamy chunks add a rich contrast to the crisp vegetables.
- Final Touches and Serving: Taste and adjust seasoning as needed, adding extra salt or lime juice if desired. Sprinkle the salad with additional cilantro leaves and toasted pepitas for an appealing crunch. Serve immediately, or refrigerate without avocado for up to three days and add avocado just before serving to avoid browning.
Notes
- Cooking Your Own Beans: For best texture and flavor, cooking dried black beans at home is recommended, as canned beans can sometimes be mushy. However, high-quality canned beans work well for convenience.
- Avocado Tip: Add avocado just before serving to keep it fresh and prevent discoloration.
- Corn Choice: Fresh raw corn gives the best sweetness and crunch, but frozen corn can be thawed and substituted if fresh is unavailable.
- Adjusting Heat: Modify the jalapeño amount based on your spice preference. Removing the seeds reduces heat significantly.
- Pepita Toasting: Lightly toast pepitas in a dry skillet over medium heat until fragrant and golden, stirring often to avoid burning.
