Southwest Black Bean Corn Salad
This fresh and zesty Southwest Black Bean Corn Salad is a no-cook, flavor-packed side dish loaded with black beans, corn, avocado, and lime. Perfect for picnics, BBQs, or meal prep—ready in just 15 minutes!
Ingredients
- - 1 can 15 oz black beans, rinsed and drained
- - 1 can 15 oz corn, drained (or 1½ cups fresh/frozen)
- - 1 red bell pepper diced
- - 1 avocado diced
- - ½ cup red onion chopped
- - 1 jalapeño finely diced (optional)
- - ¼ cup fresh cilantro chopped
- - Juice of 2 limes
- - 2 tablespoons olive oil
- - ½ teaspoon ground cumin
- - ½ teaspoon chili powder
- - Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, corn, bell pepper, avocado, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and gently toss to coat evenly.
- Chill for 15–30 minutes before serving for best flavor.
- Serve as a side, dip, or topping for tacos and grilled meats.
Notes
- For meal prep, add avocado just before serving to avoid browning.
- Want more heat? Add serrano peppers or a dash of cayenne.
- Try adding diced mango for a sweet twist.
- Best enjoyed fresh, but still tasty the next day.
- Want more heat? Add serrano peppers or a dash of cayenne.
- Try adding diced mango for a sweet twist.
- Best enjoyed fresh, but still tasty the next day.