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Black Bean and Corn Salad

Black Bean and Corn Salad

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5 from 11 reviews

Fresh Black Bean and Corn Salad is black beans, sweet corn, tomatoes, avocado, red onion, and minced jalapenos in a light lime vinaigrette. This refreshing salad is perfect on its own or served as a side with tex-mex-inspired dishes like tacos and nachos or as a dip with homemade tortilla chips.

Ingredients

  • 2 ears corn shucked with silks removed
  • 1 can black beans (15.25 ounce) drained and rinsed
  • 1/2 cup finely chopped red onion
  • 1 1/4 cups chopped heirloom tomatoes
  • 1/2 jalapeno pepper finely minced
  • 1 chopped avocado
  • 2 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon ground cumin
  • 1 clove garlic minced
  • 1/4 cup chopped fresh cilantro
  • salt and freshly ground black pepper to taste

Instructions

  1. Place corn in boiling water bring. Bring back to boil. Cover and remove from heat. Allow it to sit for 7-10 minutes. Cool and remove kernels from the cob.
  2. In a large mixing bowl, combine the corn, black beans, red onion, tomatoes, jalapeno, and avocado.
  3. In a small bowl, whisk together the olive oil, lime juice, cider vinegar, cumin, garlic, and cilantro. Pour the dressing over the veggies and toss to coat. Season with kosher salt and freshly ground black pepper to taste. Chill for 30 minutes.

Notes

  • If boiling, add corn to boiling water.  Bring water back to a boil and turn off the heat.  Cover the pot and leave the corn in for about seven minutes.
  • If grilling, place the corn directly over the hot heat and close the lid.  Turn about every five minutes until it is slightly charred and cooked through about 10-15 minutes.
  • If microwaving, place the corn with the husk in the microwave.  Cook for 2 minutes.  Allow the corn to stand for five minutes before handling.
  • If cooking in a skillet, cut the kernels from the cob.  Add 1 tablespoon oil to a large skillet over medium-high heat.  Add corn and cook for 12-15 minutes, stirring frequently.
  • Use whatever seasonal tomatoes are sweetest. At the time that I made this Black Bean and Corn Salad, the sweetest tomatoes I was getting were grape tomatoes.
  • Choose a nice ripe avocado.   Peel back the steam or cap at the top of the avocado.  If it comes off easily and you find green underneath, then you have a nice ripe avocado that is ready to eat. If you find brown underneath, then likely your avocado is overripe, and you will find brown spots in your avocado.

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