Black Bean and Lime Corn Salad
I - 138

Black Bean And Lime Corn Salad

This black bean and corn salad is as delicious as it is versatile. It’s great by itself, or for a full dinner you can add some grilled chicken and throw it all on baked corn tortillas with lettuce for a tostada salad. 

A great for a dip for parties!

Or you can add 8 ounces of bowtie pasta for a great pasta salad, just double the dressing.

  • 1/3 cup of fresh lime juice - Fresh squeezed is the best
  • 1/2 extra virgin olive oil - you can get by with 1/4 cup or even tomato juice if you don’t want oil.
  • 1 clove garlic, minced (garlic lovers add more!)
  • 1/8 teaspoon of ground cayenne pepper (more if you like it spicy)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn (pan sear your corn for extra flavor)
  • 1 Avocado - peeled, pitted, and diced
  • 1 bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions (red or purple onion work too)
  • 1/2 cup chopped fresh cilantro (Some find cilantro overpowering and start with 1/4 cup)

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar or container that you can cover with lid. Then shake until ingredients are well mixed.

In a salad bowl, combine beans, corn, bell pepper, onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir in avocado and tomatoes to keep them from getting mushy. Coat vegetables and beans with dressing, and serve.

NOTE: This isn’t a salad I make and eat throughout week. It’s definitely the best on the day it's made as the lime gets a little tangy in a day or two.

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