Description
A refreshing and vibrant salad perfect for summer gatherings, combining sweet corn, black beans, and fresh vegetables with a zesty lime dressing.
Ingredients
Scale
- 2 cups fresh corn, cooked and kernels removed from cob
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, black beans, red bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Just before serving, add the diced avocado and give it a light toss to avoid mashing the avocado.
- Serve immediately or chill in the refrigerator for up to an hour before serving.
Notes
- This salad can be made ahead of time, just add the avocado right before serving to keep it fresh.
- Feel free to add other ingredients like jalapeños for a spicy kick or feta cheese for extra flavor.
- Prep Time: 15
- Category: Salad
- Cuisine: Mexican
Keywords: summer corn and black bean salad, corn salad, black bean salad, summer salad recipe