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Ultimate Corn Black Bean Salad Recipe - Easy Southwest Style Guide

This vibrant corn black bean salad combines fresh flavors and satisfying textures in a quick, no-cook recipe that comes together in under 15 minutes. It's naturally vegan, gluten-free, and packed with protein and fiber, making it perfect as a light lunch, side dish, or potluck contribution.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 avocado, diced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare your ingredients. Rinse and drain the black beans thoroughly. If using frozen corn, thaw it completely. Dice the bell pepper, red onion, and avocado. Chop the cilantro and mince the jalapeño if using.
  2. Combine the base. In a large mixing bowl, combine the corn, black beans, red bell pepper, red onion, and cilantro. Gently mix everything together.
  3. Make the dressing. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
  4. Dress the salad. Pour the dressing over the corn and bean mixture and toss gently to coat everything evenly.
  5. Add final touches. Gently fold in the diced avocado right before serving to prevent browning. Taste and adjust seasoning if needed.
  6. Chill and serve. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Notes

For best texture, use fresh corn when in season. Salad tastes even better the next day. Add avocado just before serving to prevent browning. Can be stored in refrigerator for up to 3 days.