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black bean and corn salad featured

Vibrant Black Bean and Corn Salad with Lime Dressing

This colorful black bean and corn salad combines protein-rich beans with sweet corn, fresh vegetables, and a zesty lime dressing for a perfect make-ahead dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Vegetarian & Vegan Salads
Cuisine: Southwestern
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup olive oil
  • ⅓ cup fresh lime juice
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ⅛ teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans rinsed and drained
  • 1 ½ cups frozen corn kernels
  • 1 avocado peeled, pitted and diced
  • 1 red bell pepper chopped
  • 2 tomatoes chopped
  • 6 green onions thinly sliced
  • ½ cup fresh cilantro chopped

Equipment

  • Cutting board
  • Chef's knife
  • Small jar with lid
  • Large mixing bowl

Method
 

  1. Combine olive oil, lime juice, garlic, salt, and cayenne pepper in a jar with a tight lid. Shake vigorously until well blended.
  2. In a large bowl, mix together beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
  3. Shake dressing again and pour over the salad. Gently toss until ingredients are evenly coated.
  4. Serve immediately or refrigerate to let flavors develop further.

Notes

  • For make-ahead preparation, add the avocado just before serving to prevent browning.
  • Store in an airtight container in the refrigerator for up to 3-4 days.
  • This salad tastes even better after the flavors have had time to meld together.