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Southwest Black Bean & Corn Salad with Lime Vinaigrette

Southwest Black Bean & Corn Salad with Lime Vinaigrette

Lunch
Prep Time
20min
Cook Time
10min
Servings
4
Calories
385
Chef's Note

For meal prep, keep the dressing, avocado, cheese, and pepitas separate until ready to serve. The bean and corn mixture actually tastes better after marinating overnight in the refrigerator. To add more protein, consider adding grilled chicken or shrimp. For a vegan version, simply omit the cotija cheese or substitute with a plant-based alternative.

Tags
salad
vegetarian
southwest
mexican
beans
corn
quick
healthy
lunch
make-ahead
Ingredients

  • 1 can (15 oz), drained and rinsed black beans

  • 2 cups (fresh or frozen, thawed) corn kernels

  • 1 medium, diced red bell pepper

  • 1 cup, halved cherry tomatoes

  • 1/2 cup, finely diced red onion

  • 1 large, diced avocado

  • 1/3 cup, chopped cilantro

  • 4 cups, chopped romaine lettuce

  • 1/3 cup, crumbled cotija cheese

  • 1/4 cup, toasted pepitas (pumpkin seeds)

  • 1/4 cup (about 2-3 limes) fresh lime juice

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon honey

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1 clove, minced garlic

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    If using fresh corn, heat a skillet over medium-high heat. Add 2 cups of corn kernels and cook for 5-7 minutes until lightly charred, stirring occasionally. Set aside to cool.

  • 2

    In a small skillet, toast 1/4 cup of pepitas over medium heat for 3-4 minutes until fragrant and lightly browned, shaking the pan occasionally. Set aside to cool.

  • 3

    In a small bowl, whisk together 1/4 cup fresh lime juice, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the lime vinaigrette.

  • 4

    In a large bowl, combine 1 can of drained black beans, the cooled corn, 1 diced red bell pepper, 1 cup halved cherry tomatoes, 1/2 cup diced red onion, and 1/3 cup chopped cilantro.

  • 5

    Pour about 3/4 of the lime vinaigrette over the bean and corn mixture and toss gently to combine. Let marinate for at least 10 minutes to allow flavors to blend.

  • 6

    In a separate bowl, toss 4 cups of chopped romaine lettuce with the remaining vinaigrette.

  • 7

    To serve, arrange the dressed romaine on a platter or individual plates. Top with the black bean and corn mixture.

  • 8

    Gently fold in 1 diced avocado to the salad just before serving to prevent browning.

  • 9

    Sprinkle with 1/3 cup crumbled cotija cheese and the toasted pepitas.

Nutrition Information (per serving)
385
Calories
14g
Protein
42g
Carbs
21g
Fat
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