salad
Black Bean and Corn Salad
This Black Bean and Corn Salad is a bright, zesty, farm-fresh favorite at RizzieFarms. Juicy corn, creamy avocado, crisp bell pepper, red onion, and jalapeño come together with tender black beans in a vibrant cilantro-lime dressing. It’s refreshing, colorful, and packed with flavor, making it perfect as a side dish for grilled meats, Mexican meals, potlucks, or a healthy lunch. Easy to prepare and even better once the flavors mingle, this is a crowd-pleaser any time of year.
Ingredients
Salad
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup minced red onion
- 1 red bell pepper, diced
- 1 avocado, peeled and diced
- 1 jalapeño, ribs and seeds removed, minced
- 1/3 cup chopped cilantro leaves
Cilantro Lime Dressing
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Prepare the salad ingredients In a large bowl, combine 2 cans (15 ounces each) black beans, 1 1/2 cups corn kernels, 1/4 cup minced red onion, 1 diced red bell pepper, 1 diced avocado, 1 minced jalapeño, and 1/3 cup chopped cilantro leaves.
- Make the dressing In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup lime juice, 2 teaspoons honey, 1 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper to taste.
- Combine salad and dressing Pour the dressing over the salad ingredients and toss gently to coat, taking care not to mash the 1 diced avocado.
- Serve Serve immediately, or refrigerate for 30–60 minutes to let the flavors develop.
Notes
- If making ahead, add the avocado right before serving to prevent browning.
- Use grilled or charred corn for deeper smoky flavor.
- Add diced mango or pineapple for a tropical twist.