Corn salad with Black bean
This vibrant, flavor-packed salad is loaded with black beans, corn, avocado, and colorful veggies—all tossed in a zesty lime-garlic dressing. Perfect as a side dish, light lunch, or dip with chips!
Ingredients
½ cup olive oil
â…“ cup fresh lime juice (about 2 limes)
1 clove garlic, minced
1 teaspoon salt
â…› teaspoon ground cayenne pepper (optional for heat)
2 (15-ounce) cans black beans, rinsed and drained
1½ cups frozen corn kernels, thawed
1 ripe avocado, peeled, pitted, and diced
1 red bell pepper, chopped
2 medium tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Instructions
Make the dressing: In a small jar or bowl, combine olive oil, lime juice, garlic, salt, and cayenne pepper. Shake or whisk until emulsified and well blended.
Assemble the salad: In a large bowl, combine black beans, corn, avocado, red bell pepper, tomatoes, green onions, and cilantro.
Dress and toss: Give the dressing one more shake or whisk, then pour over the salad. Gently toss everything together until evenly coated.
Serve immediately, or chill for 15–30 minutes to allow flavors to meld.
- Pro Tip
Add the avocado just before serving to keep it from browning. If prepping in advance, toss the diced avocado in a little extra lime juice to help preserve its color and texture.
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