breakfast
Black Bean and Corn Salad
This black bean and corn salad is flavorful, refreshing, and great for making ahead. It's a crowd-pleasing cookout side dish or a perfect summer lunch.
Ingredients
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove, grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 1½ cups cooked black beans, drained and rinsed
- Kernels from 2 ears fresh corn, left raw, about 1½ cups
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
- ½ to 1 jalapeño pepper, seeded and diced, or 1 serrano, sliced
- ⅓ cup diced red onion
- 3 tablespoons Cotija cheese
- 1 ripe but firm avocado, pitted and diced
- 2 tablespoons toasted pepitas, optional
Directions
- In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
- Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
- Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired
Add To Shopping List
Powered By 
