Description
This easy black bean and corn salad is a fresh and vibrant side dish perfect for any meal. Vegan and gluten-free, it combines tender boiled corn, black beans, juicy tomatoes, and creamy avocado tossed in a tangy lime and honey dressing, enhanced with fresh cilantro. Ideal served as a side, on tacos, salads, or enjoyed with chips.
Ingredients
Vegetables and Beans
- 2 ears of corn (or 1 1/2 cups of corn kernels)
- 1 large tomato, chopped
- 1 15oz can of black beans, rinsed and drained
- 1 avocado, diced
- A handful of fresh cilantro, chopped
Dressing
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon salt, or to taste
Instructions
- Boil Corn: Bring a large pot of water to a boil. Add the ears of corn and boil for 4 minutes or until tender. Remove the corn and let cool slightly. Slice the kernels off the cob if using whole ears.
- Prepare Dressing: While the corn cooks, whisk together lime juice and honey or agave until well combined to create a tangy, slightly sweet dressing.
- Combine Ingredients: In a large bowl, add chopped tomato, rinsed black beans, and cooked corn kernels. Pour the lime dressing over the mixture and gently stir to coat all ingredients evenly.
- Add Avocado and Cilantro: Just before serving, fold in the diced avocado and chopped fresh cilantro to preserve their freshness and texture.
- Season and Serve: Add salt to taste, accounting for the saltiness of the beans. Serve the salad chilled or at room temperature, enjoyed on its own, with chips, over a taco, or on a bed of greens.
Notes
- For a spicier kick, add diced jalapeño or a pinch of chili powder to the dressing.
- Use fresh lime juice for the best flavor.
- This salad can be made a few hours ahead but add avocado right before serving to prevent browning.
- Substitute canned corn or frozen corn if fresh is unavailable; adjust cooking time accordingly.
- To keep it vegan, use agave nectar instead of honey.
