Black Bean and Corn Salad with Lime and Cilantro Recipe
A vibrant and refreshing Black Bean Salad featuring sweet corn, crisp red bell peppers, and creamy avocado, tossed in a zesty lime and cilantro dressing. Perfect as a light meal or side dish, this salad combines fresh vegetables and beans with bold flavors and a hint of spice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables & Beans
- 3 ears fresh corn
- 2 (15-oz) cans black beans, drained and rinsed
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots (from 1 medium shallot)
- 2 avocados, chopped
- ½ cup chopped fresh cilantro, plus more for garnish
Seasonings & Dressing
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 1/2 cup + 1 tablespoon extra-virgin olive oil (best quality such as Colavita)
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- ¼ cup + 2 tablespoons fresh lime juice (from 3 limes)
Instructions
- Cook the Corn: Bring a large pot of salted water to a boil. Carefully boil the corn for 3 to 4 minutes until it is tender-crisp, making sure not to overcook it. Drain the corn and immediately place it in very cold water to stop the cooking process. This helps preserve the crispness and color.
- Cut the Kernels: Place the cooled corn on a clean dish towel set over a cutting board to keep the kernels secured and dry. Using a serrated knife, carefully cut the kernels off the cobs. The towel prevents the kernels from scattering and absorbs excess moisture.
- Combine Ingredients: In a large bowl, mix together the cooked corn kernels, black beans, diced red bell peppers, minced garlic, shallots, salt, cayenne pepper, sugar, olive oil, lime zest, lime juice, and chopped cilantro until well combined.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for a few hours or overnight. Chilling allows the flavors to meld and intensify.
- Add Avocados and Serve: Just before serving, gently fold in the chopped avocados, taking care not to mash them. Garnish with additional chopped cilantro if desired. Serve the salad at room temperature for the best flavor experience.
Notes
- Fresh corn can be substituted with frozen corn if fresh is unavailable, but fresh is recommended for best texture and flavor.
- Be sure to zest the limes before juicing to avoid losing the zest.
- The salad is best served the day it is mixed with avocado added to prevent browning.
- Use a serrated knife for cutting corn kernels to make the process easier and cleaner.
- Adjust cayenne pepper to taste for desired level of spiciness.