This Black Bean and Corn Salad is loaded with crisp veggies, delicious spices and fresh cilantro, all tossed together in a zesty lime dressing making it the perfect summer side dish or dip!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Black Bean and Corn Salad
Servings: 6Servings
Ingredients
115 oz can black beans, drained and rinsed
1 1/2cupscornfresh or frozen
1red bell pepperchopped
1/2cupred oniondiced
1medium avocadopitted and diced
1/2cupcilantrochopped
For the dressing:
1/4cupfresh lime juice
1tsplime zest
3Tbspolive oil
2clovesgarlicminced
1/2tspcumin
1/4tspchili powder
1/4tsponion powder
1/2tspkosher salt
Pinchof red pepper flakes
Instructions
In a large bowl, mix together black beans, corn, red bell pepper, red onion, avocado and cilantro; set aside.
To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.
Cover and chill salad in the fridge for at least one hour before serving.
Notes
*This salad will last in the fridge in a sealed airtight container for 3 days.