Corn and Black Bean Salad (Print Version)

Vibrant salad with sweet corn, black beans, fresh vegetables, and tangy lime dressing. Ready in 25 minutes.

# What You Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels (about 3–4 ears, or one 15 oz can, drained)
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 red bell pepper, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, diced
07 - 1/4 cup fresh cilantro, chopped

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1–2 limes)
10 - 1 teaspoon honey or agave syrup (optional)
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

# How to Make It:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2–3 minutes until just tender. Drain and let cool. If using canned or frozen corn, skip this step (thaw frozen corn if needed).
02 - In a large bowl, combine the corn, black beans, bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, honey/agave (if using), cumin, chili powder, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
05 - Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for enhanced flavor.

# Expert Hints:

01 -
  • It comes together in under 30 minutes with minimal cooking
  • The flavors get even better after chilling in the fridge
  • It is a crowd pleaser that works for almost every dietary restriction
02 -
  • Do not add the avocado until you are ready to serve or it will brown
  • Letting it sit for at least 30 minutes lets the flavors meld together
  • The salad keeps well for 2 days but the avocado does not hold up
03 -
  • Grill the corn in advance and keep it in the fridge for extra flavor
  • Let the red onion soak in cold water to remove harshness
  • Use the back of a spoon to gently press the lime juice for maximum yield

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