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Southwestern Black Bean and Corn Salad

Southwestern Black Bean and Corn Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
5
Calories
320
Chef's Note

For the best flavor, make this salad at least 30 minutes before serving to allow the flavors to develop. If preparing in advance, add the avocado and cheese just before serving to maintain their texture. You can also add grilled chicken or shrimp to make this a heartier meal.

Tags
vegetarian
southwestern
bean
salad
make-ahead
high-fiber
lunch
healthy
Mexican-inspired
Ingredients

  • 2 15-oz cans black beans

  • 2 cups corn kernels

  • 1 large red bell pepper

  • 1 large orange bell pepper

  • 1/2 medium red onion

  • 1 small jalapeño

  • 1 cup cherry tomatoes

  • 1 large avocado

  • 1/3 cup fresh cilantro

  • 1/4 cup lime juice

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon smoked paprika

  • 1 teaspoon honey

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/3 cup cotija cheese

Instructions
  • 1

    Drain and rinse 2 cans of black beans thoroughly in a colander. Set aside to drain completely.

  • 2

    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. If using frozen corn, thaw completely and pat dry with paper towels.

  • 3

    Finely dice 1 large red bell pepper and 1 large orange bell pepper.

  • 4

    Finely dice 1/2 medium red onion (about 1/2 cup).

  • 5

    Remove seeds and membrane from 1 small jalapeño and mince finely (wear gloves to avoid irritation).

  • 6

    Halve 1 cup of cherry tomatoes.

  • 7

    Chop 1/3 cup of fresh cilantro leaves.

  • 8

    In a large mixing bowl, combine the drained black beans, corn, diced bell peppers, red onion, jalapeño, cherry tomatoes, and cilantro.

  • 9

    In a small bowl, whisk together 1/4 cup of lime juice, 3 tablespoons of extra virgin olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, 1 teaspoon of honey, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 10

    Pour the dressing over the salad and toss gently to combine. Let the salad marinate for at least 10 minutes to allow flavors to meld.

  • 11

    Just before serving, dice 1 large avocado and fold gently into the salad.

  • 12

    Sprinkle 1/3 cup of crumbled cotija cheese over the top and serve.

Nutrition Information (per serving)
320
Calories
14g
Protein
42g
Carbs
13g
Fat
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