There’s something truly magical about a recipe that brings the family together, and our Black Bean and Corn Salad Recipe does just that. Imagine a sun-drenched dining room filled with the vibrant colors of bell peppers and freshly chopped avocado. Each bite of this refreshing salad bursts with flavors and textures that dance on your palate—the sweetness of corn, the earthiness of black beans, and the zesty punch of a cumin-lime vinaigrette. Perfect for those warm, lazy weekends or as a lively side for your next family gathering, this salad is not just a dish; it’s an experience. Join us in making this delightful, easy-to-prepare gem part of your culinary repertoire. Let’s celebrate the joy of cooking, one delicious spoonful at a time with Zynahz.
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 4
Skill Level: Easy
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 red bell pepper, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp olive oil
- 2 tbsp lime juice (about 1-2 limes)
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, avocado, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper until well combined.
- Pour the cumin-lime vinaigrette over the salad ingredients and gently toss to combine. Be careful not to mash the avocado.
- Taste and adjust the seasoning with more salt, lime juice, or cumin if necessary.
- Refrigerate the salad for about 30 minutes to allow the flavors to meld, then serve cold or at room temperature.
Helpful Tips and Variations
To add a bit of smoky flavor, use grilled corn or fire-roasted canned corn. For a spicier kick, include more jalapeños or add a dash of chili powder to the vinaigrette. If you’re not a fan of cilantro, fresh parsley makes a great substitute. This salad is highly versatile—feel free to add diced tomatoes, cucumber, or even some crumbled feta cheese for extra flair.
Storage Instructions
Leftover Black Bean and Corn Salad can be stored in an airtight container in the refrigerator for up to 2 days. Due to the avocado, it’s best enjoyed fresh; however, a squeeze of lime juice can help preserve its color.
Pairings
Serve this salad alongside grilled chicken, fish tacos, or as part of a BBQ spread. Complement it with a glass of refreshing lemonade or iced tea. It’s also perfect as a hearty topping for nachos or a filling for lettuce wraps.
At Zynahz, we believe in creating joyful, nourishing experiences within the home kitchen. This Black Bean and Corn Salad Recipe is a testament to the simplicity and beauty of cooking together. We encourage you to try this recipe, share your results with us, and spread the love by introducing it to your friends and family. Continue to explore more delightful recipes on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for the latest delicious inspirations.
