Description
A fresh and vibrant black bean and corn salad, perfect for summer gatherings and nutritious meals.
Ingredients
Scale
- 1/4 cup (60 ml) fresh lime juice
- 3 tablespoons (45 ml) avocado oil
- 1 small garlic clove, grated
- 1/21/2 teaspoon ground cumin
- 3/41/2 teaspoon sea salt
- Freshly ground black pepper to taste
- 1 1/2 cups (250 g) cooked black beans, drained and rinsed
- 1 1/2 cups (about 2 ears) fresh corn kernels, left raw
- 1 red bell pepper, stemmed, seeded, and diced
- 1/3 cup (50 g) diced red onion
- 1/2 cup (15 g) chopped fresh cilantro, plus more leaves for garnish
- 1/2 to 1 jalapeño pepper, seeded and diced, or 1 serrano pepper, sliced
- 3 tablespoons (30 g) Cotija cheese (omit for vegan version)
- 1 ripe but firm avocado, pitted and diced
- 2 tablespoons (30 g) toasted pepitas, optional
- 1/41/2 teaspoon salt for seasoning
- Black pepper to taste
Instructions
- Mix Beans and Corn: Start by tossing the black beans and corn into a large bowl. You will want to see the colors popping and smell the freshness as you mix. Avoid using canned ingredients that are too mushy; freshness is key for this salad.
- Add Chopped Vegetables: Next, stir in the diced bell pepper and red onion. The crunch and vibrant colors will transform the salad. Just be careful not to chop too small; you want to enjoy every bite of crunchy goodness.
- Whisk Dressing Together: In a separate bowl, whisk together the avocado oil, lime juice, and a dash of salt. The aroma of lime will be inviting, bringing the salad to life. Use just enough salt to enhance flavors without overdoing it.
- Drizzle Dressing and Toss: Pour the dressing over your bean mixture and gently toss to coat well. It should look shiny with all ingredients glistening. Be cautious not to overmix, as you do not want to break down the beans or veggies.
- Let it Chill: Allow the salad to chill in the fridge for a bit to let the flavors mingle together. Skipping this step can result in a less complex flavor profile.
Notes
- Storage Tips: Keep in the fridge for up to 3 days. Do not add avocado until serving to prevent browning.
- Expert Tips: If the salad feels lackluster, a pinch more salt or an extra splash of lime juice can brighten the flavors significantly. When preparing in advance, store the salad without the avocado and add it just prior to serving for optimal freshness. For the best taste and crunch, use fresh corn straight from the cob; canned or frozen corn will not provide the same texture.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve with tortilla chips, on mixed greens for a salad bowl, or pair with grilled veggies and salsa.
- Recipe Variations: Add diced tomatoes for extra freshness or incorporate black olives for additional flavor. Replace Cotija cheese with feta for a different taste.
- Ingredient Notes: When selecting your ingredients, opt for fresh vegetables for maximum flavor. If you prefer milder heat, skip the jalapeño or use a serrano pepper instead.
Nutrition
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null