Black Bean and Corn Salad
Total Time
20 mins
Prep Time
20 mins
Rating
4.95 out of 5 stars
(54)
Ingredients
4-6 servings
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove, grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 1½ cups cooked black beans, drained and rinsed
- Kernels from 2 ears fresh corn, left raw, about 1½ cups
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
- ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
- ⅓ cup diced red onion
- 3 tablespoons Cotija cheese
- 1 ripe but firm avocado, pitted and diced
- 2 tablespoons toasted pepitas, optional
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Preparation
Step 1
In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
Step 2
Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
Step 3
Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
Step 4
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Chef's notes
I recommend cooking your own black beans for the best texture and flavor (canned beans can be kind of mushy), but in a pinch, canned ones work too.
