Corn & Bean Salad
This vibrant corn and bean salad is packed with color, texture, and bold flavor. It’s quick to prepare, fresh, and perfect as a side dish, lunch, or a hearty dip.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups sweet corn kernels (fresh or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, and cilantro.
- Drizzle in olive oil and lime juice, then sprinkle in ground cumin, salt, and pepper.
- Toss everything gently until well mixed and coated.
- Gently fold in the diced avocado, being careful not to mash it.
- Let the salad rest for 10–15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Grilled corn adds a smoky twist for extra flavor.
- Chill the salad before serving for a more refreshing bite.
- Add jalapeños for a spicy kick or mango for a sweet touch.
Find it online: https://tastyze.com/corn-bean-salad/