Description
This fresh black bean and corn salad is bright, colorful, and full of flavor. It’s a quick, no-cook side dish that’s perfect for picnics, potlucks, or an easy weekday lunch. Packed with protein and fiber, it’s light but satisfying, and can be served on its own or as a topping for tacos and grilled meats.
Ingredients
-
1 (15 oz) can black beans, rinsed and drained
-
1 1/2 cups corn (fresh, canned, or thawed from frozen)
-
1 cup cherry tomatoes, halved
-
1/2 red bell pepper, diced
-
1/4 red onion, finely chopped
-
1 avocado, diced
-
1/4 cup chopped fresh cilantro
-
Juice of 1 lime
-
1 tablespoon olive oil
-
1/2 teaspoon cumin
-
Salt and pepper, to taste
Instructions
-
In a large bowl, combine black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and cilantro.
-
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
-
Pour the dressing over the salad and toss gently to combine.
-
Taste and adjust seasoning if needed.
-
Serve immediately or chill for 30 minutes to let the flavors blend.
Notes
-
Best served fresh, but it can be stored in the fridge for up to 2 days (just add avocado right before serving to keep it from browning).
-
Add a diced jalapeño if you like a little heat.
-
Great as a dip with chips or as a filling for tacos and burrito bowls.