Prep Time 15 mins
Rest Time 5 mins
Total Time 20 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Servings: 4
Best Season: Summer
Description

This Black Bean Corn Salad is a quick, easy, and colorful dish packed with fresh veggies, zesty lime juice, and a hint of spice. Perfect for summer BBQs, healthy lunches, or a light side dish, this salad is gluten-free, vegan, and ready in under 20 minutes. It’s a wholesome blend of protein-rich black beans and sweet corn with a tangy, refreshing kick.

Ingredients
    For the Salad Base
  • 1 cups ½ cooked black beans (or 1 can, drained and rinsed)
  • 1 cups ½ corn kernels (fresh, canned, or thawed frozen)
  • 1 cup cherry tomatoes (halved)
  • ½ red bell pepper (diced)
  • ½ green bell pepper (diced)
  • ¼ red onion (finely chopped)
  • 1 avocado (diced)
  • 2 tbsp fresh cilantro (chopped)
    • For the Dressing
  • 3 tbsp fresh lime juice (about 2 limes)
  • 2 tbsp olive oil
  • 1 clove garlic (minced)
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
Instructions
    Prepare Ingredients
  1. 1
    Dice the avocado, chop the red onion, and halve the cherry tomatoes. If using canned beans and corn, drain and rinse thoroughly.
    2. Combine Salad Base
  2. 2
    In a large mixing bowl, combine black beans, corn, cherry tomatoes, red and green bell peppers, red onion, avocado, and cilantro.
    3. Make the Dressing
  3. 3
    In a small bowl or jar, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper until emulsified.
    4. Toss and Mix
  4. 4
    Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Be careful not to mash the avocado.
    5. Rest and Serve
  5. 5
    Let the salad rest for 5 minutes at room temperature to allow flavors to meld, or serve immediately for a fresher taste.
Note

Storage: Store in an airtight container in the fridge for up to 3 days. Add avocado just before serving to prevent browning.

Add-ins: Try adding quinoa, grilled chicken, feta cheese, or tortilla strips for variation.

Spicy Option: Add diced jalapeño or a dash of hot sauce to the dressing for heat.

Make Ahead: Great for meal prep—just add the avocado right before eating.

Keywords: quick, healthy, vegan, summer salad, meal prep
Read it online: https://petitepanini.com/recipe/black-bean-corn-salad-recipe/