Description
A vibrant, fresh salad packed with sweet corn, hearty black beans, crisp veggies, and a zesty lime dressing. Perfect for a quick lunch, side dish, or potluck favorite. Naturally vegan and gluten-free, it’s a refreshing, nutrient-rich recipe you’ll want to make again and again.
Ingredients
- 2 cups fresh or frozen corn kernels (thawed)
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or 1 small jalapeño, minced (optional)
- Salt and pepper to taste
Instructions
- Prepare the corn by grilling or boiling if fresh, then cut kernels off the cob. Thaw frozen corn if using.
- Rinse and drain black beans thoroughly.
- Chop bell pepper, onion, tomatoes, and cilantro. Mince garlic and jalapeño if using.
- In a large bowl, combine corn, beans, and chopped veggies.
- Whisk lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper to make the dressing.
- Pour dressing over salad and toss gently to combine.
- Let sit for 10-30 minutes for flavors to meld before serving.
- Adjust seasoning to taste and garnish with extra cilantro or lime wedges if desired.
Notes
- For smoky flavor, grill the corn before adding.
- Add avocado or toasted pepitas for extra texture.
- Keep dressing separate if storing to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 5-10 minutes (if grilling corn)
- Category: Salad / Side Dish
- Method: No-cook (except optional corn grilling)
- Cuisine: American / Tex-Mex