Southwestern Black Bean Corn (Printable Version)

A vibrant salad with black beans, corn, jalapeños, and lime-cilantro dressing, perfect for light meals.

# What You'll Need:

→ Vegetables & Beans

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 1–2 jalapeños, seeded and minced (adjust to taste)
06 - 1/2 cup cherry tomatoes, halved (optional)

→ Fresh Herbs & Garnish

07 - 1/3 cup fresh cilantro, chopped
08 - 1 ripe avocado, diced (optional)

→ Lime-Cilantro Dressing

09 - 1/4 cup extra virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Steps:

01 - In a large bowl, mix black beans, corn, bell pepper, red onion, jalapeños, cherry tomatoes (if using), and cilantro until evenly distributed.
02 - Whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the mixed salad ingredients and toss gently to coat thoroughly.
04 - If desired, gently fold in diced avocado just before serving to preserve texture.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes prior to serving to enhance flavor melding.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you spent an hour layering flavors.
  • The lime dressing is so good youll want to drizzle it on everything else in your fridge.
  • It gets better as it sits, so leftovers are actually a gift.
  • You can make it your own by tossing in whatever vegetables or herbs you have on hand.
02 -
  • Do not skip rinsing the black beans or the salad will taste murky and starchy.
  • Fresh lime juice is non-negotiable. Bottled lime will flatten the dressing and steal the brightness.
  • Add the avocado at the very end or it will turn brown and mushy if it sits too long.
  • Taste before serving and adjust the salt. This salad can handle more than you think.
03 -
  • Let the salad sit in the fridge for at least 10 minutes before serving so the dressing soaks into the beans and corn.
  • If the dressing tastes too sharp, add a tiny drizzle of honey or maple syrup to round it out.
  • Always taste and adjust the salt at the end. A little extra salt will make every flavor come alive.
  • Use a jar with a lid to shake the dressing instead of whisking. It emulsifies faster and saves you a dish.
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