Black Bean Corn Salad

Black Bean Corn Salad came together for me one afternoon when I was searching for something quick nutritious and refreshing so I opened the pantry found a can of beans and corn tossed them with whatever fresh produce I had and added a limey dressing. The first bite was so bright and flavorful that I instantly knew this was going into my regular lunch rotation.

What I love most about this salad is how easy and flexible it is so whether I’m serving it as a light lunch a taco topping or a potluck side it always brings a vibrant colorful crunch with just the right amount of zest.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Black beans – Hearty and protein-packed they give the salad great texture.
• Corn – Sweet juicy kernels that add brightness and a slight crunch.
• Avocado – Creamy and smooth it brings a rich contrast to the other textures.
• Cherry tomatoes – Fresh and juicy they add a sweet tang to every bite.
• Red onion – A sharp bite that balances the sweetness from corn and tomatoes.
• Cilantro – Herbal and fresh it ties the flavors together.
• Lime juice – Tangy and zesty it lifts the whole salad and keeps the avocado from browning.
• Olive oil – Adds richness and helps emulsify the dressing.
• Salt and pepper – Brings out the natural flavor of every ingredient.

Tools You’ll Need

• Cutting board – For dicing avocado slicing tomatoes and chopping herbs.
• Sharp knife – Helps create clean cuts especially through soft avocado and juicy tomatoes.
• Mixing bowl – Where all the ingredients come together in one big colorful mix.
• Can opener – Handy if you’re using canned beans and corn.
• Colander – To rinse and drain the beans and corn properly.
• Citrus juicer – Makes getting the most from fresh limes easy.

Instructions

Step 1:

I begin by rinsing and draining the black beans and corn then setting them aside to dry slightly.

Step 2:

I halve the cherry tomatoes dice the avocado and finely chop the red onion and cilantro.

Step 3:

In a large mixing bowl I combine the black beans corn tomatoes avocado red onion and cilantro.

Step 4:

I squeeze fresh lime juice over the top and drizzle with olive oil then season with salt and pepper to taste.

Step 5:

I toss everything gently so the avocado stays intact while the flavors get evenly mixed.

Step 6:

I like to serve it immediately or chill it briefly before serving for an extra refreshing finish.

Tips

If I’m prepping ahead I wait to add the avocado and lime until right before serving to keep everything vibrant. Sometimes I mix in chopped jalapeño for a spicy kick or crumble in a bit of feta for extra flavor. For a heartier meal I spoon it over quinoa or serve it in lettuce cups.

Ways to Serve

Black Bean Corn Salad is super versatile! It works perfectly as a taco filling nacho topping side dish or light lunch. I often pair it with grilled meats or fish or pack it up for potlucks and picnics since it holds up well and travels easily.

Frequently Asked Questions

Can I make Black Bean Corn Salad ahead of time?

Yes! Just hold off on adding the avocado and lime until serving time for best texture and color.

What kind of corn is best for Black Bean Corn Salad?

I use canned or frozen corn for convenience but grilled or fresh corn adds great flavor too.

Is Black Bean Corn Salad vegan and gluten-free?

Yes it’s naturally both vegan and gluten-free and a great option for a wide range of diets.

How long does Black Bean Corn Salad last in the fridge?

It keeps well for about 2 days if stored in an airtight container and dressed just before eating.

See You in the Kitchen

I hope you give this Black Bean Corn Salad a try! It’s colorful flavorful and endlessly adaptable for all kinds of meals. I’d love to hear how you served it or what twist you added—don’t forget to tag me if you share it!

Happy Cooking!

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