Corn and Black Bean Salad (Printer-friendly)

Vibrant salad with sweet corn, black beans, crisp vegetables and zesty lime dressing

# What You'll 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 for vegan)
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 Prepare:

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 Advice:

01 -
  • The corn and beans create this satisfying, protein-packed combo that keeps you full for hours without feeling heavy
  • Its one of those rare salads that actually tastes better the next day, making it perfect for meal prep or leftovers
  • The zesty lime dressing ties everything together in a way that makes people ask for the recipe
02 -
  • The avocados will oxidize and turn brown if you add them too early or if the salad sits for more than a few hours, so fold them in last and eat any leftovers within a day
  • This salad releases water as it sits, especially from the tomatoes and corn, so drain any excess liquid before serving leftovers or it gets watery
  • Grilling the corn first adds this incredible smoky depth that takes the salad from great to unforgettable—just toss those kernels on a hot grill pan for 5 minutes before adding them in
03 -
  • Roast your corn and red peppers together on a sheet pan at 425°F for 15 minutes before assembling—the char adds depth that makes people think you spent way more time on this than you actually did
  • Let the salad sit for at least 15 minutes after tossing, tossing occasionally, so the vegetables have time to marinate and the flavors can fully develop

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