Description

This zesty Black Bean and Corn Salad bursts with color, crunch, and fresh citrus flavor—ready in minutes and perfect for BBQs, potlucks, or light meals.

Ingredients

1 can black beans, rinsed and drained
1 1/2 cups sweet corn (fresh, canned, or thawed frozen)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
2 tbsp olive oil
Salt and black pepper to taste
Optional: 1 avocado, diced
Optional: 1 jalapeño, seeded and minced

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Instructions

Rinse and drain the black beans. Prepare the vegetables by chopping the bell pepper, tomatoes, onion, cilantro, and (optional) jalapeño. Wait to dice avocado until serving.
In a large bowl, combine the black beans, corn, bell pepper, tomatoes, onion, cilantro, and jalapeño (if using).
In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Taste and adjust seasoning if needed.
Pour dressing over the salad and toss gently to combine. If using avocado, fold it in last.
Let the salad rest for at least 10 minutes (or chill for 30) to allow flavors to meld. Serve cold or at room temperature.

Notes

Salad keeps well in the refrigerator for up to 3 days; add extra lime to avocado to prevent browning.
Serve in lettuce cups, layered jars, or with tortilla chips for creative presentations.
Best not frozen; omit tomatoes and avocado if freezing any portion for later.
Use parsley or green onion if cilantro isn’t preferred.