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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
3
Calories
320
Chef's Note

For the best flavor, prepare this salad (except for the avocado and cilantro) up to a day ahead and refrigerate to let the flavors meld. Add the avocado and cilantro just before serving to maintain their freshness. If you prefer a spicier kick, add a finely diced jalapeño or a dash of hot sauce to the vinaigrette.

Tags
vegetarian
southwest
salad
beans
quick
healthy
lunch
make-ahead
high-fiber
Mexican-inspired
Ingredients

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

  • 1 cup (fresh or frozen, thawed) corn kernels

  • 1 medium, diced red bell pepper

  • 1 cup, halved cherry tomatoes

  • 1/4 cup, finely diced red onion

  • 1 medium, diced avocado

  • 1/4 cup, chopped cilantro

  • 3 tablespoons, freshly squeezed lime juice

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon honey

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon chili powder

  • 1 clove, minced garlic

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/3 cup, crumbled (optional) cotija cheese

  • 3 ounces, crushed (for garnish) tortilla chips

Instructions
  • 1

    If using fresh corn, heat a small skillet over medium-high heat. Add 1 cup of corn kernels and cook for about 5 minutes until lightly charred, stirring occasionally. Set aside to cool.

  • 2

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

  • 3

    In a large bowl, combine 1 can of drained and rinsed black beans, the cooled corn, 1 diced red bell pepper, 1 cup of halved cherry tomatoes, and 1/4 cup of finely diced red onion.

  • 4

    Pour the lime vinaigrette over the salad and gently toss to combine. Let the flavors marinate for at least 10 minutes.

  • 5

    Just before serving, fold in 1 diced avocado and 1/4 cup of chopped cilantro to preserve their freshness and color.

  • 6

    If using, sprinkle 1/3 cup of crumbled cotija cheese on top and garnish with crushed tortilla chips.

  • 7

    Serve chilled or at room temperature.

Nutrition Information (per serving)
320
Calories
12g
Protein
38g
Carbs
15g
Fat
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