Black Bean and Corn Salad
This vibrant black bean and corn salad is the perfect dish for summer gatherings. It's light, colorful, and tossed in a zesty lime dressing. Plus, it's naturally gluten-free and dairy-free.
Ingredients
Salad
- 1½ cups cooked corn equivalent to 1 can
- 1½ cups black beans equivalent to 1 can
- 1 medium orange or red bell pepper, diced small
- ⅓ cup red onion, diced small
- 1 avocado, cubed
- ⅓ cup cilantro, roughly chopped
Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp lime zest
- 2 tbsp fresh lime juice (zest first)
- 1½ tsp raw honey
- ½ tsp kosher salt, to taste
- ¼ tsp garlic powder
- ¼ tsp ground cumin
Instructions
- To a large bowl, add the corn, black beans, diced pepper, onion, avocado, and cilantro.
- In a small jar with a tightly sealed lid, add all of the dressing ingredients and shake until well combined.
- Pour the dressing over the salad and toss until evenly coated. Salt and pepper the dressed salad and toss again.
Notes
- How can you make this black bean and corn salad using what you already have? Here are some ideas…
-
- No avocado? ➝ use pitted castelvetrano olives for a similarly creamy texture and buttery sweet flavor
- No cilantro? ➝ fresh basil or parsley will also work
- No red onion? ➝ use white onion or shallots
- Bell peppers ➝ red or orange work best