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Fresh Corn and Black Bean Salad with Lime and Cilantro Recipe

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4.2 from 6 reviews

A vibrant and refreshing corn and black bean salad that combines crisp, tender sweet corn with hearty black beans, colorful red bell peppers, and creamy avocados, all tossed in a zesty lime and olive oil dressing. Perfect as a light lunch or a side dish for any meal, this salad is packed with fresh flavors and easy to prepare.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Beans

  • 3 ears fresh corn
  • 2 (15-oz) cans black beans, drained and rinsed
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots (from 1 medium shallot)
  • 2 avocados, chopped
  • ½ cup chopped fresh cilantro, plus more for garnish

Seasonings & Dressing

  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons sugar
  • ½ cup + 1 tablespoon extra-virgin olive oil (best quality such as Colavita)
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • ¼ cup + 2 tablespoons fresh lime juice (from 3 limes)

Instructions

  1. Prepare the Corn: Bring a large pot of salted water to a boil. Boil the corn ears for 3 to 4 minutes until they are tender-crisp, making sure not to overcook. Drain the corn immediately and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then carefully cut the kernels off the cobs with a serrated knife. The dish towel helps dry the corn and prevents the kernels from scattering.
  2. Mix Salad Ingredients: In a large bowl, combine the cut corn kernels, black beans, diced red bell peppers, minced garlic, minced shallots, salt, cayenne pepper, sugar, olive oil, lime zest, lime juice, and chopped cilantro. Mix thoroughly to combine all the flavors evenly.
  3. Chill the Salad: Cover the bowl and chill the salad in the refrigerator for a few hours or overnight to allow the flavors to meld beautifully.
  4. Add Avocados and Serve: Just before serving, gently fold in the chopped avocados, being careful not to mash them. Garnish with additional chopped cilantro if desired. Serve the salad at room temperature for the best flavor experience.

Notes

  • Use the freshest corn available for the best sweetness and texture.
  • To keep the avocado from browning, add it just before serving and mix gently.
  • The salad tastes best after chilling for a few hours to develop flavors, but can also be served immediately if short on time.
  • Adjust the cayenne pepper to your preferred level of spiciness or omit if sensitive to heat.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/fresh-corn-and-black-bean-salad-with-lime-and-cilantro-recipe/