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Black Bean and Corn Salad with Lime and Cilantro Recipe

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4.2 from 7 reviews

A vibrant and refreshing Black Bean and Corn Salad featuring a medley of fresh vegetables tossed in a zesty lime and garlic dressing, perfect for a healthy and flavorful side dish or light meal.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 avocado, diced
  • ½ red onion, diced
  • 2 Roma tomatoes, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 tablespoons cilantro, chopped

Dressing

  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • ½ tablespoon garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder

Garnish

  • Lime slices
  • Fresh cilantro

Instructions

  1. Prepare the dressing: In a medium bowl, combine the fresh lime juice, olive oil, minced garlic, salt, pepper, and chili powder. Whisk together until fully incorporated and set aside.
  2. Combine the salad ingredients: In a large bowl, mix together the drained and rinsed black beans, drained sweet corn, diced avocado, diced red onion, diced Roma tomatoes, diced red and green peppers, and chopped cilantro.
  3. Add the dressing: Pour the dressing mixture over the black bean and corn mixture. Gently fold the salad until all ingredients are evenly coated, taking care not to mash the avocado.
  4. Garnish and serve: Top the salad with lime slices and additional fresh cilantro. Serve immediately or chill before serving for enhanced flavor melding.

Notes

  • Use ripe avocado to add creaminess without making the salad mushy.
  • Rinse and drain beans thoroughly to prevent the salad from becoming watery or soggy.
  • Chop vegetables evenly to ensure balanced bites in every serving.
  • Add the dressing last to keep the ingredients fresh and crisp.
  • Chilling the salad before serving improves flavor blending.
  • Adjust seasoning to taste and customize with additional spices if desired.
  • Avoid overmixing to keep the avocado intact and maintain salad texture.
  • Serve the salad the same day for the best taste and texture.
  • Store leftovers in an airtight container in the fridge for 2-3 days.
  • Toss avocado with lemon or lime juice to prevent browning when storing.
  • For make-ahead options, keep the avocado and dressing separate until ready to serve.
  • Press plastic wrap directly on the salad surface for airtight storage.
  • Freezing this salad is not recommended due to texture changes.
  • Best served cold and fresh.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/black-bean-and-corn-salad-with-lime-and-cilantro-recipe/