Black Bean Corn Salad with Lime Dressing Recipe
A vibrant and refreshing Black Bean and Corn Salad featuring a zesty lime and olive oil dressing with a hint of garlic and cayenne. This easy no-cook recipe combines black beans, corn, avocado, tomatoes, bell pepper, green onions, and fresh cilantro for a nutritious and colorful dish perfect as a side or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
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, allow the salad to chill for 30 minutes before serving to let the dressing infuse.
- Use fresh lime juice for optimal brightness in the dressing.
- If fresh corn is available, substitute for frozen and blanch briefly for a sweeter taste.
- Adjust cayenne pepper to taste depending on your spice preference.
- This salad keeps well in the refrigerator for up to 2 days, but avocado may brown, so add it just before serving if preferred.
