Description
A refreshing and vibrant Black Bean and Corn Salad that combines the creaminess of avocado with the zesty lime dressing and a touch of spice. Perfect as a side dish or a light meal, this salad is packed with colorful vegetables and fresh herbs for a nutritious boost.
Ingredients
Scale
Dressing
- ½ cup olive oil
- â…“ cup fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon salt
- â…› teaspoon ground cayenne pepper
Salad
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 ½ cups frozen corn kernels
- 1 avocado, peeled, pitted, and diced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 6 green onions, thinly sliced
- ½ cup chopped fresh cilantro
Instructions
- Prepare the Dressing: In a small jar, combine olive oil, lime juice, minced garlic, salt, and cayenne pepper. Shake vigorously until well mixed, ensuring all ingredients are thoroughly blended.
- Assemble the Salad: In a large bowl, combine the rinsed black beans, thawed corn kernels, diced avocado, chopped tomatoes, chopped red bell pepper, thinly sliced green onions, and chopped fresh cilantro. Mix gently to avoid mashing the avocado.
- Toss with Dressing: Shake the dressing jar again to remix, then pour it over the salad ingredients. Gently toss the salad until everything is evenly coated with the dressing, enhancing flavors without crushing the ingredients.
- Serve and Enjoy: Serve the salad immediately for the freshest taste or chill it in the refrigerator for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Chilling the salad helps the flavors develop and improves the overall taste.
- You can substitute fresh corn if preferred; just lightly cook or blanch before adding.
- For extra heat, add more cayenne pepper or a dash of hot sauce to the dressing.
- Use a ripe but firm avocado to keep the texture intact.
- This salad pairs well with grilled meats, tacos, or as a standalone vegan dish.
