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How To Make Corn Black Bean Salad - Easy Southwest Salad Recipe Guide

This vibrant corn black bean salad is a no-cook side dish that comes together in just 15 minutes with fresh flavors, colorful vegetables, and plant-based protein. Perfect for summer gatherings, meal prep, or healthy lunches, it features sweet corn, creamy black beans, and zesty lime dressing.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups sweet corn (fresh, frozen, or canned, drained)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 avocado, diced
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare your vegetables. Dice the red bell pepper, finely chop the red onion, mince the cilantro, and if using, seed and mince the jalapeño. Drain and rinse the black beans thoroughly.
  2. If using fresh corn, cook it briefly by boiling for 3-4 minutes until tender, then cool. Frozen corn can be thawed, and canned corn should be drained well.
  3. In a large mixing bowl, combine the corn, black beans, red bell pepper, red onion, cilantro, and jalapeño if using.
  4. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
  5. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  6. Gently fold in the diced avocado right before serving to prevent it from getting mushy.
  7. Taste and adjust seasoning if needed. Let the salad sit for 10-15 minutes to allow the flavors to meld together.

Notes

Use fresh lime juice rather than bottled for best flavor. Wait to add avocado until just before serving to maintain texture. Salad keeps for 3-4 days refrigerated. Can be made ahead without avocado.