Southwestern Black Bean Corn Salad (Print)

Zesty black beans, corn, jalapeños, and lime-cilantro dressing create a fresh and flavorful dish.

# Components:

→ Vegetables & Beans

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 1 to 2 jalapeños, seeded and minced
06 - 1/2 cup cherry tomatoes, halved (optional)

→ Fresh Herbs & Garnish

07 - 1/3 cup fresh cilantro, chopped
08 - 1 ripe avocado, diced (optional)

→ Lime-Cilantro Dressing

09 - 1/4 cup extra virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Method:

01 - In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeños, cherry tomatoes if using, and chopped cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper until well emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to evenly coat all components.
04 - If desired, carefully fold in the diced avocado just before serving to maintain texture.
05 - Taste and adjust seasoning if needed, then refrigerate the salad for 10 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, which means you can make dinner happen even when you're running late.
  • The lime-cilantro dressing is bright enough to wake up your taste buds but won't overpower anything you pair it with.
  • It actually gets better as it sits, so you can make it hours ahead and let the flavors get to know each other.
02 -
  • If you add the avocado too early, it will oxidize and turn brown no matter how much lime juice you squeeze on it, so really do wait until the last second.
  • The dressing needs acid and fat to work, so don't skimp on the lime juice or oil thinking you can balance it out later with salt.
03 -
  • Make the dressing at least an hour before serving if you can, because the flavors meld and deepen in a way that tastes more intentional.
  • Keep a squeeze bottle or small jar of extra dressing on the side because some people like their salad dressed boldly and others prefer to be gentle with it.
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