Southwestern Black Bean Corn (Printable)

Fresh black beans and sweet corn tossed with jalapeños and a lime-cilantro dressing.

# What you'll need:

→ Vegetables & Beans

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 1–2 jalapeños, seeded and minced
06 - 1/2 cup cherry tomatoes, halved (optional)

→ Fresh Herbs & Garnish

07 - 1/3 cup fresh cilantro, chopped
08 - 1 ripe avocado, diced (optional)

→ Lime-Cilantro Dressing

09 - 1/4 cup extra virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# How to make it:

01 - In a large mixing bowl, combine black beans, corn, diced red bell pepper, finely chopped red onion, minced jalapeños, halved cherry tomatoes (if using), and chopped cilantro.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until the mixture emulsifies.
03 - Pour the prepared dressing over the mixed salad ingredients and toss gently to ensure even coating.
04 - If desired, fold in diced avocado carefully just before serving to maintain texture.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavors.

# Expert suggestions:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means dinner during those weeks when you can't face the stove.
  • The lime-cilantro dressing is bright enough to wake up your palate but balanced enough that it won't overpower anything you pair it with.
  • It tastes even better the next day once the flavors have gotten to know each other, making it perfect for meal prep.
02 -
  • Don't dress the salad more than an hour ahead of time or the vegetables will start to weep and get mushy, turning your salad into something closer to a broth.
  • The avocado really does need to go in at the very last moment, and if you're making this ahead, add it just before serving or it will turn brown and sad looking.
03 -
  • Whisk your dressing in a jar and give it a good shake if the oil and lime juice aren't cooperating, and the emulsion will come together faster than you'd expect.
  • Taste the salad before you serve it, because seasoning needs are personal and you might want to adjust the cumin or chili powder or lime juice to match exactly what your palate is craving.
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