Description
Southwestern Black Bean and Corn Salad is a fresh, colorful, and satisfying dish loaded with black beans, sweet corn, crunchy bell peppers, juicy tomatoes, and creamy avocado. Tossed in a zesty lime-cumin dressing with fresh cilantro, this easy salad bursts with bold Southwestern flavors. It’s perfect for picnics, barbecues, meal prep, or serving alongside tacos and grilled chicken.
Ingredients
For the Salad:
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1½ cups sweet corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely minced (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Prepare beans: Drain and rinse the black beans thoroughly and place them in a large mixing bowl.
- Add vegetables: Add corn, red bell pepper, red onion, cherry tomatoes, avocado, cilantro, and jalapeño if using to the bowl with the beans.
- Make dressing: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, chili powder, smoked paprika, salt, and black pepper until well combined.
- Toss salad: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing.
- Chill: Refrigerate the salad for 20 minutes to allow the flavors to meld and develop.
- Adjust seasoning: Taste and adjust the seasoning with more salt, pepper, or lime juice if desired.
- Serve: Serve the salad chilled or at room temperature, perfect as a side or light meal.
Notes
- Fresh, frozen, or canned corn can all be used depending on availability.
- For extra flavor, grill or lightly char the corn before adding it to the salad.
- Add crumbled feta or cotija cheese for a creamy, salty touch.
- Including diced cucumber adds extra crunch and freshness.
- Add extra jalapeño or a pinch of cayenne pepper to increase the heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving for the freshest taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Southwestern American
