Easy Black Bean Corn Salad
This easy Black Bean Corn Salad is a refreshing and vibrant dish perfect for summer BBQs. Packed with black beans, sweet corn, and fresh vegetables, it's a healthy and delicious addition to any meal.
Equipment
- 1 Large mixing bowl
- 1 Small Bowl for dressing
- 1 Whisk for vinaigrette
Ingredients
Salad
- 2 cups fresh sweet corn kernels
- 1 can black beans rinsed and drained
- 1 red bell pepper diced
- 1/2 red onion chopped
- 1 cup cherry tomatoes halved
- 1 avocado cubed
- 1/4 cup fresh cilantro chopped
Dressing
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Rinse and drain the black beans. Cut the kernels off the corn if using fresh ears or drain if using canned corn. Dice the red bell pepper, chop the red onion, halve the cherry tomatoes, and cube the avocado. Chop the cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
Assemble the Salad
- In a large mixing bowl, combine the black beans, corn, bell pepper, onion, tomatoes, avocado, and cilantro.
- Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
Serving
- Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve as a side dish or with tortilla chips.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly, but the salad will still taste delicious.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Let the salad chill for at least 30 minutes to enhance the taste. Add avocado just before serving to prevent browning.
Ingredient Substitutions: Use frozen corn if fresh is not available. Red onion can be substituted with green onions for a milder taste.
How to Serve: Serve chilled, as a side dish, or with tortilla chips.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the salad minus the avocado up to a day in advance.
Ingredient Substitutions: Use frozen corn if fresh is not available. Red onion can be substituted with green onions for a milder taste.
How to Serve: Serve chilled, as a side dish, or with tortilla chips.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the salad minus the avocado up to a day in advance.