Ah, the joy of throwing together a salad that screams summer, even when the leaves start to fall! This quick and easy black bean and corn salad is like a burst of sunshine on your plate. It’s as if a fiesta decided to settle down in a bowl, bringing along a zesty lime dressing that dances with every bite.
Steps
- In a large bowl, whisk together lime juice, avocado oil, grated garlic, ground cumin, sea salt, and freshly ground black pepper to make the dressing.
- Add the cooked black beans, fresh corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño, and diced red onion to the bowl. Toss all the ingredients until evenly coated with the dressing.
- Gently fold in the Cotija cheese and diced avocado. Season the salad to taste with additional salt and pepper if needed.
- Garnish the salad with additional cilantro leaves and toasted pepitas if desired. Serve immediately or store in the refrigerator, adding avocado just before serving if making ahead.
Ingredients
- 1/4 cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove, grated
- 1/2 teaspoon ground cumin
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 1/2 cups cooked black beans, drained and rinsed
- Kernels from 2 ears of fresh corn, raw (about 1 1/2 cups)
- 1 red bell pepper, stemmed, seeded, and diced
- 1/2 cup chopped fresh cilantro, plus extra leaves for garnish
- 1/2 to 1 jalapeño pepper, seeded and diced (or 1 serrano, sliced)
- 1/3 cup diced red onion
- 3 tablespoons Cotija cheese
- 1 ripe yet firm avocado, pitted and diced
- 2 tablespoons toasted pepitas (optional)
FAQ
- Can I use canned black beans in this salad?
- Yes, you can use canned black beans if you’re short on time. However, for the best texture and flavor, cooking your own black beans is recommended.
- Is it necessary to use fresh corn, or can I substitute with canned or frozen corn?
- Fresh corn is suggested for this recipe to achieve the best flavor and texture, especially during the summer. If fresh corn is unavailable, you might use canned or frozen corn as a substitute, but the taste may differ slightly.
- How can I make this salad vegan-friendly?
- To make this salad vegan, simply omit the Cotija cheese. The salad will still be flavorful and delicious without it.
- How far in advance can I prepare this salad?
- This salad can be made up to 3 days in advance. However, it’s best to add the avocado just before serving to ensure it remains fresh and green.
- What are some good serving suggestions for this salad?
- This black bean and corn salad makes a great side dish for cookouts or a standalone lunch. It pairs well with tortilla chips, grilled veggies, or as a topping for mixed greens. It complements dishes like veggie burgers, BBQ sandwiches, and tacos beautifully.
Tips
- Prepare Fresh Ingredients: For the best flavor and texture, use fresh corn kernels straight off the cob and cook your own black beans if possible. Canned beans can be used in a pinch, but they may not have the same texture.
- Adjust Spiciness: If you’re sensitive to heat, start by adding only half a jalapeño. You can always add more to taste, ensuring the spice level is just right for you.
- Add Avocado Last: To keep the avocado from browning, add it to the salad right before serving. This ensures it stays fresh and visually appealing when you’re ready to eat.
- Make Ahead Tip: This salad keeps well in the fridge for up to three days, making it perfect for meal prep. Just be sure to hold off on adding the avocado until the last minute to maintain its freshness.
Equipment
- Mixing Bowl – A large mixing bowl for combining the salad ingredients.
- Whisk – For preparing the salad dressing.
- Chef’s Knife – For chopping and dicing vegetables.
- Cutting Board – For preparing vegetables and other ingredients.
- Citrus Juicer – To extract fresh lime juice easily.
- Corn Stripper – To remove kernels from corn cobs efficiently.
