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Corn and Black Bean Salad

Corn and Black Bean Salad
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This isn’t just a side dish; it’s a vibrant party in a bowl! This Mexican corn and black bean salad is loaded with fresh, crisp veggies, hearty black beans, and a zesty lime dressing that makes your taste buds sing. It’s the perfect no-cook dish for BBQs, picnics, or a light and healthy meal.

Ingredients

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For the Dressing:

  • ¼ cup fresh lime juice
  • 3 tbsp avocado oil (or extra virgin olive oil)
  • 1 small garlic clove, grated
  • ½ tsp ground cumin
  • ¾ tsp sea salt
  • Freshly ground black pepper, to taste

For the Salad:

  • 1½ cups cooked black beans, drained and rinsed
  • Kernels from 2 ears of fresh corn (about 1½ cups), raw
  • 1 red bell pepper, diced
  • ½ cup chopped fresh cilantro
  • ½ to 1 jalapeño, seeded and diced
  • ⅓ cup diced red onion
  • 3 tbsp Cotija cheese, crumbled (or feta)
  • 1 ripe but firm avocado, diced
  • 2 tbsp toasted pepitas, optional

Instructions

  1. Whisk the Vinaigrette: In a large mixing bowl, whisk together the lime juice, avocado oil, grated garlic, cumin, salt, and black pepper until well combined and slightly emulsified.
  2. Combine the Salad: Add the black beans, corn, red bell pepper, cilantro, jalapeño, and red onion to the bowl with the dressing. Toss everything gently to make sure every piece is coated.
  3. Add Final Touches: Gently fold in the crumbled Cotija cheese and the diced avocado. Be careful not to mash the avocado! Sprinkle with toasted pepitas just before serving.

Notes

  • Serving Suggestions: This salad is amazing on its own, but it’s also a perfect side for grilled chicken, fish, or carne asada. For a bigger meal, serve it over rice or with tortilla chips for dipping.
  • Tips & Tricks: For a milder onion flavor, soak the diced red onion in a bowl of ice water for 10 minutes, then drain and pat dry. Feel free to adjust the amount of jalapeño to control the heat.
  • Storage: Store the salad (without the avocado and pepitas) in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight! Add the avocado and pepitas right before you’re ready to eat. This salad doesn’t freeze well.

Find it online: https://new.projuktigeek.com/corn-and-black-bean-salad/

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