Southwestern Corn & Black Bean Salad is a bright, refreshing, and flavorful dish that’s perfect for warm-weather meals. Loaded with sweet corn, hearty black beans, crunchy bell peppers, and fresh cilantro, this salad is bursting with texture and zesty flavors. A tangy lime dressing ties everything together, adding a citrusy kick that complements the smoky spices. This salad is versatile enough to serve as a side dish for grilled meats, a topping for tacos, or even as a healthy, light main course. It’s a great option for potlucks, picnics, or anytime you want a vibrant, nutrient-packed dish.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- ½ tsp smoked paprika
Instructions:
- Prepare the salad: In a large bowl, combine the black beans, corn, diced bell pepper, red onion, jalapeño (if using), avocado, and chopped cilantro.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey, smoked paprika, cumin, chili powder, salt, and pepper until well combined.
- Toss the salad: Pour the dressing over the salad and toss everything gently to coat the vegetables and beans evenly with the dressing.
- Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld, then serve it chilled or at room temperature.
This Southwestern Corn & Black Bean Salad is a vibrant, zesty dish that’s both hearty and light, making it perfect for summer barbecues or as a quick, nutritious meal!
