Black Bean Corn Salad (Printable Version)
A refreshing blend of black beans, corn, avocado, and lime dressing for a bright, flavorful dish.
# Ingredients Required:
→ Legumes
01 -
1 can (425 g) black beans, drained and rinsed
→ Vegetables
02 -
240 ml corn kernels (fresh, frozen and thawed, or canned)
03 -
1 red bell pepper, chopped
04 -
1 small red onion, finely chopped
05 -
1 avocado, diced
06 -
1 jalapeño, seeded and finely chopped (optional)
→ Herbs
07 -
15 g cilantro, chopped
→ Condiments
08 -
60 ml lime juice (approximately 2–3 limes)
09 -
30 ml olive oil
10 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
In a large bowl, mix the drained and rinsed black beans with the corn kernels. Ensure frozen corn is fully thawed before use.
02 -
Incorporate the chopped red bell pepper, finely chopped red onion, and diced avocado into the bowl.
03 -
Add the chopped cilantro and jalapeño, if using, for a subtle spicy kick.
04 -
Whisk together lime juice, olive oil, salt, and pepper in a small bowl until well emulsified.
05 -
Pour the lime dressing over the salad ingredients and gently toss to ensure even coating.
06 -
Taste the mixture and adjust salt, pepper, or lime juice to preference.
07 -
Allow the salad to rest for at least 10 minutes before serving to enhance flavor integration.
08 -
Serve chilled or at room temperature as a side or taco topping.
# Extra Suggestions:
01 -
Resting for 10 minutes helps the flavors blend and improves taste.