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25-Minute Black Bean and Corn Salad

Jessica T. Brown
A quick, colorful, and protein-rich salad combining black beans, corn, fresh veggies, and a zesty lime dressing.
Perfect for a nutritious side or light meal.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Light Meal, Salad, Side Dish
Cuisine Healthy, Mexican, Vegetarian
Servings 6

Equipment

  • 1 Glass Jar with Lid
  • 1 Salad Bowl
  • Measuring Cups (½ cup, ⅓ cup)
  • Chef’s Knife
  • 1 Cutting Board

Ingredients
  

  • ½ cup extra virgin olive oil
  • ⅓ cup freshly squeezed lime juice
  • 1 garlic clove finely minced
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground cayenne pepper
  • 2 15-ounce cans black beans, thoroughly rinsed and drained
  • 1½ cups frozen corn kernels thawed
  • 1 ripe avocado peeled, pitted, and diced
  • 1 medium red bell pepper diced
  • 2 medium tomatoes chopped
  • 6 green onions sliced thinly
  • ½ cup fresh cilantro chopped

Instructions
 

  • Prepare the Dressing: In a small container with a secure lid, combine the olive oil, fresh lime juice, minced garlic, salt, and cayenne pepper.
    Seal the container and shake vigorously until the dressing is well blended and emulsified, allowing the flavors to meld.
  • Combine the Salad Base: In a large mixing bowl, add the rinsed black beans and thawed corn kernels.
    Gently fold in the diced avocado, chopped red bell pepper, tomatoes, sliced green onions, and fresh cilantro until evenly distributed.
  • Dress and Toss the Salad: Give the dressing another quick shake, then pour it evenly over the salad mixture.
    Using a large spoon or salad tongs, gently toss all the ingredients together, making sure the dressing coats everything thoroughly without mashing the avocado.
  • Serve and Enjoy: Transfer the salad to a serving dish or individual bowls.
    This vibrant, fresh salad can be enjoyed immediately or chilled for 30 minutes to allow the flavors to deepen before serving.

Notes

  • Avocado Tip: To keep avocado from browning too quickly, add it just before serving or toss it gently with the dressing to reduce oxidation.
  • Make it Spicy: Increase the cayenne pepper or add a dash of chili powder for more heat.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly but remains tasty.
  • Customization: Feel free to swap frozen corn with fresh corn kernels in season for a sweeter crunch.
  • Protein Boost: Add grilled chicken or quinoa to turn this salad into a complete meal.