Description
Sweet Corn and Black Bean Salad is a vibrant, refreshing, and nutritious dish featuring a mix of sweet corn, black beans, crisp vegetables, and a zesty lime dressing. Perfect for picnics, potlucks, or as a side dish, this salad is easy to make and packed with flavor.
Ingredients
– 3 cups sweet corn (about 4-5 ears)
– 2 cans black beans (15 ounces each)
– 1 large red bell pepper
– 1/2 medium red onion
– 1 jalapeño (optional)
– 1/2 cup fresh cilantro, chopped
– 1/3 cup extra virgin olive oil
– 1/3 cup freshly squeezed lime juice
– 1 1/2 teaspoons ground cumin
– 1 teaspoon chili powder
– 3/4 teaspoon sea salt (or to taste)
– 1/2 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine sweet corn, black beans, diced red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- If using, gently fold in diced avocado and minced jalapeño.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a side dish or with tortilla chips.
Notes
- For best flavor, use fresh corn grilled or boiled and cut from the cob.
- Add avocado just before serving to prevent browning.
- This salad can be made up to a day in advance; store without avocado and add before serving.
- For a spicier kick, include the jalapeño seeds or add a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg