Description
A vibrant and refreshing Black Bean and Corn Salad featuring a zesty lime and garlic dressing, perfect as a light meal or a flavorful side dish. This easy no-cook recipe combines creamy avocado, sweet corn, and crisp vegetables for a nutritious and colorful salad.
Ingredients
Scale
Dressing
- ½ cup olive oil
- â…“ cup fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon salt
- â…› teaspoon ground cayenne pepper
Salad
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 ½ cups frozen corn kernels
- 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 olive oil, fresh lime juice, minced garlic, salt, and ground cayenne pepper. Shake vigorously until the ingredients are well blended to form a flavorful dressing.
- Assemble the Salad: In a large mixing bowl, add the rinsed and drained black beans, frozen corn kernels, diced avocado, chopped tomatoes, chopped red bell pepper, thinly sliced green onions, and chopped fresh cilantro. Gently mix to combine all the ingredients evenly.
- Toss with Dressing: Shake the dressing again to ensure it is well mixed, then pour it over the salad mixture. Gently toss the salad until all the ingredients are evenly coated with the dressing.
- Serve and Enjoy: Serve the salad immediately for the freshest taste, or cover and chill for 30 minutes in the refrigerator to allow the flavors to meld together beautifully before serving.
Notes
- For best results, use fresh or thawed corn instead of frozen if available.
- If you prefer a spicier salad, increase the cayenne pepper slightly or add chopped jalapeño.
- This salad can be served as a side dish or a light, healthy main course.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make sure to dice the avocado just before tossing to prevent browning.
