Fresh Black Bean Salad with Lime Vinaigrette
A fresh, easy-to-make black bean salad bursting with sweet corn, crunchy peppers, creamy avocado, and tangy lime dressing—perfect for healthy meals and gatherings.
Equipment
- 1 Large Pot
- 1 Serrated Knife
- 1 large mixing bowl
- 1 Cutting board
- 1 Citrus Zester
Ingredients
- 3 ears fresh corn or 2¼ cups frozen/canned
- 2 15-ounce cans black beans, rinsed and drained
- 2 red bell peppers diced
- 2 cloves garlic minced
- 2 tablespoons minced shallots about one medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro plus extra for garnish
- 2 Hass avocados chopped
Instructions
- Prepare the Corn – Boiling and Cooling: Begin by bringing a large pot of salted water to a rolling boil. The salt enhances the natural sweetness of the corn while it cooks. Once boiling, carefully add the fresh ears of corn. Let them cook for about 3 to 4 minutes until they are tender but still have a crisp bite — avoid overcooking to preserve their texture and sweetness. As soon as the corn reaches the perfect tenderness, use tongs to remove the ears from the boiling water and immediately plunge them into a bowl of ice-cold water. This rapid cooling, known as “shocking,” stops the cooking process instantly, locking in the corn’s bright color and firm texture.
- Remove Kernels from the Cob: Place the cooled corn ears on a clean, dry dish towel laid flat on a cutting board. The towel will help soak up any excess moisture and prevent the kernels from scattering. Using a serrated knife, hold an ear firmly upright and carefully slice downward to cut off the kernels. Take your time to remove all the kernels without gouging into the cob, aiming for clean, uniform pieces. Repeat this process with each ear of corn.The freshly cut kernels will add a burst of natural sweetness and crunch to your salad.
- Rinse and Drain Black Beans: Open your cans of black beans and pour them into a fine mesh colander. Rinse them thoroughly under cool running water to remove any canning liquid, which can be salty or contain preservatives. Drain well, allowing as much water as possible to escape. Well-rinsed beans improve the salad’s flavor and texture, making them taste fresher and less processed.
- Prepare the Vegetables and Aromatics: Dice the red bell peppers into small, even pieces to ensure every bite has a pop of color and crunch. Mince the garlic cloves finely, releasing their pungent aroma and flavor. Peel and mince the shallot into tiny pieces — shallots add a mild, slightly sweet onion flavor that complements the other ingredients. Combine these prepared vegetables and aromatics in a large mixing bowl where the salad will come together.
- Combine Base Ingredients in Bowl: Add the rinsed black beans, cut corn kernels, diced bell peppers, minced garlic, and shallots to the large bowl. Sprinkle in the salt, cayenne pepper, and sugar. These seasonings balance the salad with a blend of savory, spicy, and subtly sweet notes. Gently toss everything together to evenly distribute the ingredients and seasoning, ensuring every forkful delivers consistent flavor.
- Whisk the Lime Vinaigrette: In a separate small bowl or jar, whisk together the extra virgin olive oil, fresh lime juice, and lime zest until fully emulsified. The olive oil adds richness and a smooth mouthfeel, while the lime juice and zest bring bright, citrusy freshness that ties the salad’s flavors together. Make sure the vinaigrette is well mixed before pouring it over the salad.
- Dress and Chill the Salad: Pour the freshly whisked lime vinaigrette over the combined ingredients in the large bowl. Using a large spoon or salad tongs, gently toss the salad until the dressing coats every piece. Cover the bowl tightly with plastic wrap or a lid, and refrigerate for at least a few hours or overnight. This chilling time allows the flavors to meld, making the salad taste even more vibrant and cohesive.
- Prepare and Add Avocados Before Serving: Just before serving, chop the Hass avocados into bite-sized chunks. Carefully fold the avocado into the chilled salad, mixing gently to avoid mashing. The creamy texture of the avocado contrasts beautifully with the crunchier ingredients, adding richness and healthy fats to each bite.
- Garnish and Serve: Finish by sprinkling additional chopped fresh cilantro over the top for a burst of herbal brightness and color. Serve the salad at room temperature for the best flavor expression. This black bean salad pairs wonderfully as a refreshing side dish with grilled meats, tacos, or can even be enjoyed as a light, satisfying main course on its own.
Notes
- Fresh corn adds the best sweetness and texture, but frozen or canned corn (2¼ cups) can be used in a pinch.
- Rinsing canned black beans thoroughly removes excess sodium and improves flavor.
- Use ripe but firm avocados to avoid mushiness in the salad.
- The salad benefits from chilling several hours or overnight to develop flavor.
- Handle the avocado gently when mixing to keep chunks intact and avoid browning.
- Adjust cayenne pepper to taste for desired heat level or omit for mild flavor.
- Lime zest adds bright citrus aroma—be sure to zest before juicing.
