Quick Black Bean and Corn Salad
A fresh, protein-rich, fiber-packed Black Bean and Corn Salad combining creamy avocado and tangy lime dressing for a quick, colorful, and healthy dish.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 sharp chef’s knife
- Measuring Cups and Spoons
- Corn stripper or small knife
Ingredients
For the Dressing:
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove finely grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper to taste
For the Salad:
- 1½ cups cooked black beans thoroughly rinsed and drained
- Kernels from 2 ears of fresh corn about 1½ cups, raw
- 1 medium red bell pepper seeded and chopped into small cubes
- ½ cup fresh cilantro chopped (plus extra leaves for garnish)
- ½ to 1 jalapeño pepper seeded and diced (or substitute with 1 serrano pepper, thinly sliced)
- ⅓ cup red onion finely diced
- 3 tablespoons crumbled Cotija cheese
- 1 ripe but firm avocado peeled and diced
- 2 tablespoons toasted pepitas pumpkin seeds, optional for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine the fresh lime juice, avocado oil, and grated garlic. Sprinkle in the ground cumin, sea salt, and several twists of freshly ground black pepper. Whisk these ingredients briskly until the dressing is smooth and well blended, ensuring the oil emulsifies evenly with the lime juice.
- Combine the Salad Base: Add the rinsed black beans and raw corn kernels to the bowl with the dressing. Toss gently to coat all the beans and corn with the zesty dressing, allowing the flavors to meld together.
- Add Vegetables and Herbs: Incorporate the diced red bell pepper, chopped cilantro, jalapeño (or serrano), and finely diced red onion into the bowl. Carefully mix everything to distribute the fresh vegetables and spicy heat evenly throughout the salad.
- Fold in Cheese and Avocado: Gently fold in the crumbled Cotija cheese and diced avocado, taking care not to mash the avocado. Taste the salad and adjust seasoning if needed, adding extra salt, pepper, or lime juice to suit your preference.
- Finish and Garnish: Transfer the salad to a serving dish or keep it in the bowl. Sprinkle with additional cilantro leaves and toasted pepitas, if desired, for a final touch of flavor and crunch. Serve immediately for best freshness.
Notes
- For best texture and flavor, add the avocado just before serving to prevent browning.
- This salad can be made a day ahead, but keep the avocado separate until ready to eat.
- Use fresh corn for a sweeter, crunchier bite; canned corn may be substituted in a pinch but will alter the texture.
- Adjust the heat level by varying the amount of jalapeño or substituting with milder peppers.
- Toasting the pepitas enhances their nuttiness and adds a lovely crunch—do this in a dry skillet over medium heat until fragrant.