Southwestern Black Bean Corn Salad (Printable Version)

Zesty southwestern salad with black beans, sweet corn, jalapeños, and refreshing 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

# Steps:

01 - In a large bowl, mix black beans, corn, red bell pepper, red onion, jalapeños, cherry tomatoes if used, and chopped cilantro.
02 - Whisk extra virgin olive oil, lime juice, garlic, ground cumin, chili powder, salt, and black pepper in a small bowl or jar until fully combined.
03 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
04 - If desired, carefully fold in diced avocado just before serving to maintain its texture.
05 - Adjust seasoning to taste if needed. Refrigerate salad for 10 minutes to enhance flavors prior to serving.

# Expert Insights:

01 -
  • It comes together in minutes with no cooking, making it perfect for hot days when you want real food without the effort.
  • The lime-cilantro dressing is tangy and vibrant, coating every bite with a flavor that wakes up your taste buds.
  • You can serve it as a hearty side, scoop it with tortilla chips, or pile it on greens for a complete meal.
02 -
  • Don't add the avocado too early or it will oxidize and turn brown. Wait until right before you serve.
  • If the salad tastes flat, it probably needs more lime juice or salt. A little extra acidity makes all the difference.
  • Letting it chill for even just ten minutes helps the dressing soak into the beans and corn, which deepens the flavor.
03 -
  • Use a microplane to zest one of the limes into the dressing for an extra layer of citrus brightness.
  • If you have time, char the corn in a hot skillet before adding it to the salad. The smoky sweetness takes this dish to another level.
  • Taste the salad after it chills. Cold temperatures dull flavors, so you may need to add a pinch more salt or a squeeze of lime right before serving.
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