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Southwestern Black Bean and Corn Salad

Southwestern Black Bean and Corn Salad

Lunch
Prep Time
15min
Cook Time
30min
Servings
2
Calories
485
Chef's Note

For the best flavor development, make this salad at least 30 minutes before serving (keeping the avocado separate until the end). The lime juice not only adds brightness but also helps prevent the avocado from browning. For a protein boost, add grilled chicken or shrimp.

Tags
southwestern
vegetarian
beans
corn
salad
lunch
healthy
Mexican-inspired
avocado
Ingredients

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

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

  • 1 medium, diced red bell pepper

  • 1/4 cup, finely diced red onion

  • 1 small, seeded and minced jalapeño

  • 1 cup, halved cherry tomatoes

  • 1 medium, diced avocado

  • 1/4 cup, chopped cilantro

  • 1 juiced lime

  • 3 tablespoons olive oil

  • 1 teaspoon honey

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/3 cup, crumbled cotija cheese or feta

  • 2 handfuls, for serving tortilla chips

  • 2 cups, for serving mixed greens

Instructions
  • 1

    If using fresh corn, preheat oven to 400°F (200°C). Cut corn kernels from the cob and spread on a baking sheet. Roast for 15-20 minutes until slightly charred, stirring halfway through. If using frozen corn, thaw completely.

  • 2

    While corn is roasting, prepare the dressing by whisking together 3 tablespoons olive oil, juice of 1 lime, 1 teaspoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a small bowl. Set aside to let flavors meld.

  • 3

    In a large mixing bowl, combine the drained and rinsed black beans, roasted or thawed corn, 1 diced red bell pepper, 1/4 cup diced red onion, and 1 minced jalapeño.

  • 4

    Add 1 cup halved cherry tomatoes and 1/4 cup chopped cilantro to the bowl.

  • 5

    Pour the prepared dressing over the salad ingredients and toss gently to combine. Let sit for 10 minutes to allow flavors to develop.

  • 6

    Just before serving, gently fold in the diced avocado to prevent browning.

  • 7

    Sprinkle 1/3 cup crumbled cotija or feta cheese over the top of the salad.

  • 8

    Serve the salad over 1 cup of mixed greens per person with a handful of tortilla chips on the side for scooping or crushing over top.

Nutrition Information (per serving)
485
Calories
18g
Protein
52g
Carbs
25g
Fat
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