Black Bean Corn Salad with Lime Dressing Recipe
A refreshing and vibrant Black Bean and Corn Salad featuring a zesty lime and garlic dressing. This colorful, nutrient-packed salad combines black beans, sweet corn, creamy avocado, fresh tomatoes, bell peppers, green onions, and cilantro for a light, flavorful dish perfect for quick lunches, picnics, or side dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Dressing
- ½ cup olive oil
- ⅓ cup fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon salt
- ⅛ teaspoon ground cayenne pepper
Salad
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 ½ cups frozen corn kernels, thawed
- 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 the olive oil, fresh lime juice, minced garlic, salt, and ground cayenne pepper. Secure the lid and shake vigorously until the dressing is well emulsified and combined.
- Assemble the Salad: In a large mixing bowl, add the rinsed and drained black beans, thawed corn kernels, diced avocado, chopped tomatoes, red bell pepper, thinly sliced green onions, and chopped fresh cilantro. Gently stir to combine all ingredients evenly.
- Toss with Dressing: Give the dressing jar another good shake to reblend the ingredients. Pour the dressing evenly over the salad, then gently toss everything together until the salad is evenly coated and the flavors meld.
- Serve and Enjoy: Serve the salad immediately for the freshest taste or cover and chill it in the refrigerator for 30 minutes to allow the flavors to develop further before serving.
Notes
- For best flavor, let the salad chill for 30 minutes before serving to allow the dressing to meld with the vegetables.
- Use fresh lime juice for a brighter taste compared to bottled lime juice.
- If you prefer a spicier salad, increase the cayenne pepper slightly.
- Can be served as a side dish or a light vegan main course.
- Store leftovers covered in the refrigerator for up to 2 days; avocado may brown slightly.
