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Black Bean and Corn Salad with Lime Dressing Recipe

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4.1 from 11 reviews

This vibrant Black Bean and Corn Salad combines fresh, crisp vegetables with a tangy lime and avocado oil dressing for a refreshing and healthy dish. Perfect as a side or light meal, it features black beans, sweet corn, bell pepper, jalapeño, and creamy avocado, enhanced with Cotija cheese and toasted pepitas for texture.

Ingredients

For the Dressing

  • ¼ cup fresh lime juice
  • 3 tablespoons avocado oil
  • 1 small garlic clove, grated
  • ½ teaspoon ground cumin
  • ¾ teaspoon sea salt
  • Freshly ground black pepper, to taste

For the Salad

  • 1½ cups cooked black beans, drained and rinsed
  • Kernels from 2 ears fresh corn (about 1½ cups), raw
  • 1 red bell pepper, stemmed, seeded, and diced
  • ½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
  • ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano pepper, sliced
  • ⅓ cup diced red onion
  • 3 tablespoons Cotija cheese
  • 1 ripe but firm avocado, pitted and diced
  • 2 tablespoons toasted pepitas, optional

Instructions

  1. Make the Dressing: In a large mixing bowl, whisk together fresh lime juice, avocado oil, grated garlic, ground cumin, sea salt, and freshly ground black pepper. This dressing will add bright, zesty flavors to your salad.
  2. Combine Salad Ingredients: Add the drained and rinsed black beans, raw corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño (or sliced serrano), and diced red onion to the bowl with the dressing. Toss everything thoroughly to coat all ingredients evenly.
  3. Add Cheese and Avocado: Gently fold in the Cotija cheese and diced avocado to maintain their texture and creaminess. Adjust seasoning to taste if needed.
  4. Serve and Garnish: Transfer the salad to a serving dish or individual bowls. Sprinkle with extra cilantro leaves and toasted pepitas if using, and serve immediately for the freshest texture and flavor.

Notes

  • Use fresh corn for a sweet, crunchy bite; canned corn can be used but drain well.
  • To make it spicier, keep some jalapeño seeds or add serrano peppers instead.
  • To make it vegan, omit Cotija cheese or substitute with a vegan cheese alternative.
  • This salad is best served fresh but can be refrigerated up to 1 day; avocado may brown slightly.
  • To toast pepitas, heat a dry skillet over medium heat and cook pepitas for 2–3 minutes until fragrant.

Find it online: https://simpleplatter.com/black-bean-and-corn-salad-with-lime-dressing-recipe/