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Southwest Black Bean and Corn Salad with Lime Vinaigrette

Southwest Black Bean and Corn Salad with Lime Vinaigrette

Lunch
Prep Time
20min
Cook Time
10min
Servings
1
Calories
380
Chef's Note

For the best flavor, let this salad rest for about 15 minutes before serving to allow the flavors to meld. If preparing ahead, add the avocado and cheese just before serving to maintain their texture. You can also add a diced jalapeño for extra heat if you enjoy spicy food.

Tags
vegetarian
southwest
salad
beans
quick
healthy
lunch
high-fiber
Mexican-inspired
gluten-free
Ingredients

  • 1/2 cup black beans

  • 1/3 cup corn kernels (fresh or frozen)

  • 1/4 medium red bell pepper

  • 6 whole cherry tomatoes

  • 2 tablespoons red onion

  • 1/2 small avocado

  • 2 tablespoons fresh cilantro

  • 1 tablespoon lime juice

  • 2 teaspoons extra virgin olive oil

  • 1/2 teaspoon honey

  • 1/4 teaspoon ground cumin

  • 1/8 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 tablespoon cotija cheese or feta

  • 1 tablespoon pumpkin seeds

Instructions
  • 1

    If using canned black beans, rinse and drain 1/2 cup of beans thoroughly under cold water.

  • 2

    If using frozen corn, place 1/3 cup in a small skillet over medium heat and cook for about 5 minutes until slightly charred. If using fresh corn, cut kernels from the cob and cook the same way. Set aside to cool.

  • 3

    Finely dice 1/4 of a red bell pepper to yield about 1/4 cup.

  • 4

    Halve 6 cherry tomatoes and finely dice 2 tablespoons of red onion.

  • 5

    Peel and dice 1/2 small avocado into 1/2-inch cubes.

  • 6

    Chop 2 tablespoons of fresh cilantro leaves.

  • 7

    Toast 1 tablespoon of pumpkin seeds in a dry skillet over medium heat for about 3-4 minutes until fragrant and lightly browned. Set aside to cool.

  • 8

    In a small bowl, prepare the lime vinaigrette by whisking together 1 tablespoon of lime juice, 2 teaspoons of olive oil, 1/2 teaspoon of honey, 1/4 teaspoon of ground cumin, 1/8 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

  • 9

    In a medium bowl, combine the black beans, corn, bell pepper, cherry tomatoes, red onion, and cilantro.

  • 10

    Pour the lime vinaigrette over the salad and gently toss to coat all ingredients.

  • 11

    Carefully fold in the diced avocado to avoid mashing it.

  • 12

    Transfer to a serving bowl and top with 1 tablespoon of crumbled cotija or feta cheese and the toasted pumpkin seeds.

Nutrition Information (per serving)
380
Calories
15g
Protein
42g
Carbs
18g
Fat
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