There’s something about the vibrant colors of a black bean and corn salad that just screams summer to me—even in the dead of winter, when I’m bundled up in my coziest sweater. It’s like a fiesta in a bowl, with the crisp corn and creamy black beans mingling in a zesty lime dressing. Seriously, who knew a dish without a single leaf of lettuce could taste this refreshing and bright?
Steps
- Begin by preparing the dressing: In the bottom of a large bowl, mix together the lime juice, avocado oil, grated garlic, cumin, salt, and freshly ground black pepper until well combined.
- Add the main salad ingredients to the bowl: Stir in the cooked black beans, fresh corn kernels, diced red bell pepper, chopped cilantro, diced jalapeño, and red onion until everything is evenly coated with the dressing.
- Gently fold in the Cotija cheese and diced avocado, ensuring they are well distributed throughout the salad.
- Taste the salad and adjust the seasoning if needed, then garnish with cilantro leaves and, if you like, toasted pepitas for added crunch.
- Serve the salad immediately or store it in the fridge for up to three days, adding the avocado just before serving to keep it fresh and vibrant.
Ingredients
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove, grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1½ cups cooked black beans, drained and rinsed
- Kernels from 2 ears of fresh corn, approximately 1½ cups
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup chopped fresh cilantro, plus extra leaves for garnish
- ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
- ? cup diced red onion
- 3 tablespoons Cotija cheese
- 1 ripe but firm avocado, pitted and diced
- 2 tablespoons toasted pepitas, optional
FAQ
- Can I use canned corn instead of fresh corn in the salad?
- While fresh corn provides the best flavor and texture, canned corn can be used if you’re in a hurry. However, fresh corn is recommended for the most vibrant taste.
- How long does the black bean and corn salad last in the fridge?
- This salad keeps well for up to three days in the refrigerator. If you plan to prepare it in advance, add the avocado just before serving to prevent it from browning.
- Is there a vegan alternative to Cotija cheese in the salad?
- Yes, you can either omit the Cotija cheese entirely or substitute it with a vegan cheese of your choice to maintain the salad’s richness and tangy flavor.
- What should I do if I don’t like spicy food but want to make this salad?
- If you’re sensitive to spice, start with half a jalapeño or use a mild pepper. You can always add more if you find the salad isn’t spicy enough for your taste.
- Can I make this salad ahead of time for a party or event?
- Absolutely! This salad can be prepared up to three days in advance, making it an excellent choice for parties. Just be sure to add the avocado right before serving to ensure it stays fresh and green.
Tips
- Cook Your Own Black Beans: For optimal texture and flavor, consider preparing your own black beans rather than using canned ones. This small effort can significantly enhance the dish’s overall taste.
- Use Fresh Corn: Opt for fresh corn instead of canned or frozen varieties. Simply slice the kernels off the cob to add a sweet, crisp element to your salad.
- Add Avocado Last: If you’re making the salad ahead of time, wait to add the avocado until just before serving. This will ensure it retains its vibrant color and doesn’t brown.
- Balance the Spice: If you’re sensitive to heat, start with half a jalapeño and taste as you go. You can always add more if you prefer additional spice.
Equipment
- Large Mixing Bowl – A versatile kitchen tool for mixing ingredients.
- Whisk – Useful for making the dressing.
- Citrus Juicer – To extract fresh lime juice efficiently.
- Garlic Grater – For grating the garlic clove finely.
- Chef’s Knife – For chopping and dicing vegetables.
- Cutting Board – Essential for preparing vegetables.
- Corn Stripper or Corn Cutter – To easily remove kernels from the cob.
