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Fresh Southwest Black Bean and Corn Salad with Easy Zesty Lime Dressing

southwest black bean and corn salad - featured image
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A quick, refreshing, and flavorful salad combining black beans, corn, and fresh veggies with a zesty lime dressing. Perfect for a light lunch, potluck, or snack.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 cup (150 g) fresh or frozen (thawed) corn kernels
  • 1 medium red bell pepper, diced
  • ½ cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved (optional)
  • ¼ cup fresh cilantro, chopped (or substitute with green onions)
  • 1 small jalapeño, finely diced (adjust to taste)
  • Juice of 2 medium limes (about 3 tablespoons / 45 ml), freshly squeezed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey or agave
  • 1 teaspoon ground cumin
  • Salt to taste (start with ½ teaspoon)
  • Freshly ground black pepper to taste
  • Optional: 1 ripe avocado, diced

Instructions

  1. Dice 1 medium red bell pepper and finely chop ½ cup red onion. Halve 1 cup cherry tomatoes and finely dice 1 small jalapeño (remove seeds for less heat). Chop ¼ cup fresh cilantro.
  2. Drain and rinse the 15 oz can of black beans under cold water until clear. Shake off excess water and set aside.
  3. If using frozen corn, thaw by running under warm water or microwaving for 1-2 minutes. Drain well. If using fresh corn, cut kernels off 1-2 ears to make about 1 cup.
  4. In a small bowl, whisk together lime juice, olive oil, honey or agave, ground cumin, salt, and freshly ground black pepper until well combined and slightly emulsified.
  5. In a mixing bowl, combine black beans, corn, red bell pepper, red onion, cherry tomatoes, jalapeño, and cilantro. Toss gently to mix.
  6. Pour the zesty lime dressing over the salad and toss gently but thoroughly to coat evenly. Let the salad sit for at least 10 minutes to allow flavors to meld.
  7. Optional: Just before serving, fold in diced avocado gently to add creaminess.

Notes

Rinse canned black beans thoroughly to avoid metallic taste. Use fresh lime juice for best flavor. Add avocado just before serving to prevent browning. Salad flavors improve if chilled for 30 minutes to an hour. If salad feels dry after resting, drizzle extra olive oil. Can be made ahead without avocado and refrigerated up to a day.

Nutrition

Keywords: black bean salad, corn salad, southwest salad, lime dressing, vegan salad, gluten-free salad, quick salad, healthy salad

Find it online: https://bitematrix.com/fresh-southwest-black-bean-and-corn-salad-easy-zesty-lime-dressing-recipe/