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Corn and Black Bean Salad

A vibrant and wholesome salad combining fresh corn and black beans, dressed with lime and olive oil for a refreshing taste.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups corn (fresh, frozen, or canned)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like adds great visual appeal)
  • 1/2 red onion, finely chopped (substitute with green onion for a milder flavor)
  • 1/4 cup fresh cilantro, chopped (if you're not a fan, parsley works too!)
  • 1 avocado, diced (double the healthy fats!)
  • 2 limes, juice (freshly squeezed is always best!)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. If using fresh corn, steam or grill it until tender. If using frozen corn, cook according to package instructions, and if using canned, simply drain and rinse.
  2. In a large mixing bowl, combine the corn, black beans, diced bell pepper, and chopped red onion.
  3. Gently fold in the cilantro and avocado. Remember to be careful with the avocado to maintain its beautiful shape!
  4. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  5. Pour the dressing over the salad and mix gently to combine all the flavors.
  6. Taste and adjust the seasoning if necessary.
  7. Serve immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld even more.

Notes

Serve as a side dish, appetizer, or a main meal. Store leftovers in an airtight container in the refrigerator for 2-3 days. Add fresh avocado right before serving to maintain its freshness.