Black Bean And Corn Salad Recipe

Prepare beans and corn

Drain the canned black beans in a colander and rinse under cold water until the water runs clear. Allow to drain thoroughly. If using frozen corn, thaw and pat dry; if using fresh, cut kernels off the cob and measure.

Chop vegetables

Finely dice the red bell pepper and red onion. Half the cherry tomatoes. If using jalapeño, halve, remove seeds and membrane (for less heat) and finely mince. Chop the cilantro and dice the avocado last, just before serving to avoid browning.

Combine salad

In a large bowl, combine the drained black beans, corn, diced red bell pepper, diced red onion, and halved cherry tomatoes. Add the minced jalapeño and chopped cilantro. Gently toss to mix.

Make the dressing by whisking together the extra-virgin olive oil, fresh lime juice, honey (or agave), ground cumin, minced garlic, salt, and black pepper in a small bowl or jar. Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or salt if needed.

Pour about three-quarters of the dressing over the salad and gently toss to coat all ingredients. Reserve the remainder of the dressing to adjust seasoning after resting.

Let the salad sit at room temperature for 15–20 minutes (or chill for up to 1 hour) to allow flavors to meld. Taste and add remaining dressing if needed. Gently fold in the diced avocado just before serving, if using, to keep it from getting mushy. Adjust salt, pepper, or lime to taste.

Serve chilled or at room temperature as a side dish, topping for greens, or a filling for tacos. Leftovers keep covered in the refrigerator for up to 2 days (add fresh avocado when serving).