20-Minute Black Bean and Corn Salad
A bright, fresh, and protein-packed salad bursting with flavor, this Black Bean and Corn Salad is a healthy, satisfying, and easy-to-make dish. High in fiber and loaded with nutrients, it’s perfect for meal prep, quick lunches, or summer gatherings.
Equipment
- 1 Citrus Juicer (for lime juice)1
- 1 Microplane/Zester (for garlic)
- 1 Chef’s Knife (for chopping vegetables)
- 1 Large Mixing Bowl (for tossing salad)
- 1 Can Opener (for beans)
Ingredients
For the Dressing:
- ¼ cup 60 ml freshly squeezed lime juice
- 3 tablespoons avocado oil or extra-virgin olive oil
- 1 small clove garlic finely grated or minced
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- Freshly cracked black pepper to taste
For the Salad:
- 1½ cups about 1 can cooked black beans, drained and rinsed
- 1½ cups fresh corn kernels from 2 ears of corn, uncooked
- 1 medium red bell pepper deseeded and diced
- ½ cup fresh cilantro leaves chopped (plus extra for garnish)
- ½ to 1 jalapeño pepper seeds removed and finely chopped (or use 1 serrano pepper for more heat)
- ⅓ cup red onion finely diced
- 3 tablespoons crumbled Cotija cheese
- 1 ripe avocado firm but ripe, pitted and diced
- 2 tablespoons toasted pepitas pumpkin seeds, optional for garnish
Instructions
- Prepare the zesty lime dressing: In a large mixing bowl, whisk together the lime juice, avocado oil, minced garlic, cumin, salt, and a few twists of black pepper. This forms a tangy, slightly smoky base that will brighten the entire salad.
- Combine the hearty ingredients: Add the cooked black beans, fresh corn kernels, diced bell pepper, chopped cilantro, jalapeño, and red onion into the bowl with the dressing. Gently toss until every ingredient is coated, allowing the flavors to start melding together.
- Fold in creamy elements: Carefully add the crumbled Cotija cheese and diced avocado, folding them into the salad with a spatula. Avoid stirring too aggressively to keep the avocado pieces intact and creamy without turning mushy.
- Taste and adjust seasoning: Sample the salad and adjust with extra lime juice, salt, or pepper if needed. The flavor should be fresh, tangy, and slightly spicy with a hint of creaminess from the avocado and cheese.
- Garnish and serve: Sprinkle additional cilantro leaves and toasted pepitas over the top for a burst of color and crunch. Serve immediately or chill for up to 3 days in an airtight container. For best results, add avocado just before serving to keep it vibrant and fresh.
Notes
Make-Ahead Tip: This salad is meal-prep friendly and stays fresh for up to 3 days in the fridge. To avoid browning, stir in avocado right before eating.
Corn Options: Raw corn adds a sweet, crisp bite, but you can lightly char or grill the corn for a smoky twist.
Bean Texture: Cooking beans from scratch gives a firmer, more flavorful result, but canned beans make this recipe quick and effortless.
Cheese Swap: If Cotija isn’t available, feta cheese or queso fresco are excellent substitutes.
Serving Ideas: Works as a standalone salad, taco filling, side dish for grilled meats, or a topping for baked potatoes.