Description
A refreshing and hearty salad made with corn and black beans, dressed in a zesty Mexican vinaigrette that’s perfect for hot days and potlucks.
Ingredients
Main Ingredients
- 2 cups Corn (fresh, frozen, or grilled) (Grilled corn adds a smoky flavor.)
- 1 can Black beans, rinsed and drained (Rinse well to brighten flavors.)
- 1 medium Red bell pepper, diced
- 1/2 medium Red onion or green onion, finely chopped
- 1 cup Cherry tomatoes, halved (optional) (Adds a burst of sweetness.)
- 1/4 cup Fresh cilantro, chopped (Can be replaced with green onions if preferred.)
- 1 small Jalapeno, minced (optional) (Adjust based on heat preference.)
For the Vinaigrette
- 1/4 cup Lime juice (Freshly squeezed for best flavor.)
- 1/4 cup Olive oil (Can adjust for lower calorie option.)
- 1 tablespoon Honey (Can substitute with maple syrup for vegan option.)
- 1 teaspoon Cumin
- 1/2 teaspoon Chipotle or chili powder (Adjust to taste for spice.)
- 1 clove Garlic, minced
- 1/2 teaspoon Salt (Increase if needed.)
Instructions
Preparation
- If using fresh corn, slice it off the cob and prepare it by grilling, sautéing, or using fresh as desired.
- Rinse and drain the black beans thoroughly.
- Dice the bell pepper, onion, and any optional extras like tomatoes or jalapeno.
- In a big bowl, combine the corn, black beans, diced veggies, and chopped cilantro.
- In a jar, combine lime juice, olive oil, honey, cumin, chipotle or chili powder, garlic, and salt. Shake well until blended.
- Pour the vinaigrette over the salad and toss until everything is well coated.
- Allow to sit for 10 to 20 minutes before serving to let flavors meld.
Notes
For added creaminess, fold in diced avocado right before serving. This salad keeps well in the fridge for up to 3 days, but the avocado will brown. Great for meal prep or potlucks!
- Prep Time: 15 minutes
- Category: Lunch, Salad, Side Dish
- Cuisine: Mexican, Tex-Mex