10-Minute Black Bean & Corn Salad

Say hello to this super easy black bean and corn salad, tossed in a homemade lime vinaigrette! It’s light and refreshing, crunchy, colourful, wholesome and ready in 10 minutes. It’s the perfect appetizer for a crowd, and a great side salad.

Course Appetizer, Salad, Side Dish

Cuisine gluten-free, Mexican, soy-free

Diet Gluten Free, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 388kcal

Author Hannah Sunderani

Ingredients

1.5 cups corn cooked (fresh, frozen or canned)
1 cup black beans
1 red bell pepper chopped
1 avocado chopped
1/4 cup red onion finely chopped
1/2 cup cilantro tightly packed, finely chopped

Lime Dressing

1/4 cup lime juice (about 2 limes)
1/3 cup olive oil
1/4 tsp cayenne pepper flakes
1 clove garlic finely chopped
1 tbsp agave
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp sea salt
1/8 tsp pepper

US Customary - Metric

Instructions

In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro.
In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, agave, cumin, onion powder, sea salt and pepper. Whisk to combine.
Pour dressing over salad and toss to combine. I like to serve this salad with tortilla chips.

Video

Notes

Storage: This recipe keeps well in the fridge for up to 5 days. However, I recommend that if you're meal prepping/storing the salad then to do so without the avocado. Add the avocado when you're ready to serve it - as it tastes much better when fresh and it will brown over time.

Nutritional information is a rough estimate.

Nutrition