Southwest Corn Black Bean Salad
A quick, colorful, and protein-rich Southwest Black Bean and Corn Salad featuring fresh veggies, creamy avocado, and a zesty lime-cilantro dressing. Perfect as a side or light meal, this fiber-packed salad comes together in minutes and is ideal for everyday meal prep or a refreshing, satisfying dish.
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
- 2 15 oz cans black beans, drained and rinsed
- 8 oz grape tomatoes halved
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- ½ medium red onion diced (see note)
- 1 small jalapeño minced (optional)
- ½ cup frozen sweet yellow corn thawed
- ¼ cup fresh cilantro roughly chopped, plus more for garnish
- 2 tbsp apple cider vinegar
- 2 tbsp lime juice from 1 large lime
- 1 tbsp agave syrup or honey
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
- 2 medium avocados cubed
Instructions
- Prepare the Fresh Vegetables: Start by washing all fresh produce thoroughly under cold running water. Halve the grape tomatoes and place them in a large mixing bowl. Dice the red and yellow bell peppers into small, even pieces to ensure every bite is flavorful and crisp. Finely dice the red onion; if you prefer a milder taste, soak the diced onion in cold water for 10 minutes, then drain and pat dry. Mince the jalapeño carefully, removing seeds if you want less heat.
- Drain and Rinse the Black Beans: Open two 15-ounce cans of black beans. Pour them into a colander and rinse thoroughly under cold water to remove excess sodium and the canning liquid. Let the beans drain completely before adding them to your mixing bowl with the prepared vegetables. This ensures the salad stays fresh and not soggy.
- Prepare the Corn: If using frozen corn, measure ½ cup and allow it to thaw at room temperature or quickly run under warm water. Fresh corn can be cut off the cob and added directly. If using canned corn, drain and rinse thoroughly. Add the corn to the large mixing bowl with the other vegetables. This adds a sweet, tender crunch to balance the savory flavors.
- Chop Fresh Cilantro: Take ¼ cup of fresh cilantro leaves, rinse them, and roughly chop them. Save a little extra for garnish at the end. Cilantro adds a bright, herbal note that lifts all the flavors in the salad. Mix the chopped cilantro into the bowl with the beans, tomatoes, peppers, onions, jalapeño, and corn.
- Whisk Together the Vinaigrette: In a small bowl, combine 2 tablespoons apple cider vinegar, 2 tablespoons fresh lime juice, and 1 tablespoon agave syrup or honey. Add ½ teaspoon ground cumin, ½ teaspoon chili powder, and ¼ teaspoon salt. Use a whisk to mix thoroughly until the dressing is smooth and all spices are fully incorporated. The vinaigrette should be tangy, lightly sweet, and aromatic.
- Combine the Salad and Vinaigrette: Pour the prepared vinaigrette over the large mixing bowl containing the vegetables and black beans. Gently toss everything together using a large spoon or salad tongs, making sure all ingredients are evenly coated with the dressing. This step ensures that every bite has balanced flavor without bruising the avocado, which will be added later.
- Prepare and Add the Avocado: Just before serving, slice two medium avocados into cubes. Carefully fold them into the salad. The creamy texture of the avocado complements the crisp veggies and adds healthy fats, making the salad more satisfying. Avoid adding avocado too early, as it can brown and affect the freshness of the salad.
- Garnish and Serve: Sprinkle additional chopped cilantro on top of the salad for a fresh, vibrant finish. Optionally, add an extra squeeze of lime juice for added zing. Serve the salad chilled, directly from the bowl, or portion it into individual plates. This salad pairs beautifully with grilled meats, tacos, or as a light, standalone meal.
Notes
- Choose fresh, firm, and brightly colored vegetables for the best flavor and texture.
- Soak diced red onion in cold water for 10 minutes to reduce sharpness, then pat dry.
- Gently fold in avocado at the end to prevent browning and maintain creamy texture.
- Thaw frozen corn completely before adding; if using canned corn, rinse to remove excess sodium.
- Fresh lime juice brightens the flavor more than bottled juice.
- For added crunch, lightly toast corn in a skillet before mixing.
- Salad can be made a day ahead, but add avocado just before serving.
- Enjoy within 2–3 days for best quality; up to 4 days is possible, though texture may soften.
