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Mexican Black Bean Corn Salad – Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Total Time 13 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • Black beans (2 cans, drained and rinsed) or 3 cups cooked
  • Corn (3 cups; fresh, frozen, or canned). Grilled or charred if you can
  • Cherry or Roma tomatoes (2 cups, chopped)
  • Red onion (1 small, finely diced)
  • Bell pepper (1 medium, diced; red, yellow, or orange)
  • Jalapeño or serrano (1, seeded and minced; optional for heat)
  • Avocado (1–2, diced)
  • Cilantro (1 small bunch, chopped)
  • Limes (2–3 for juice and zest)
  • Olive oil (about 3 tablespoons)
  • Garlic (1–2 cloves, minced) or 1/2 teaspoon garlic powder
  • Ground cumin (1 teaspoon) and/or smoked paprika (1/2 teaspoon)
  • Honey or agave (1–2 teaspoons) to balance acidity
  • Kosher salt and black pepper
  • Optional add-ins: cotija or feta cheese, diced cucumber, cooked quinoa, chopped scallions

Method
 

  1. Prep the corn. If using fresh, slice kernels off the cob. For extra flavor, char them in a hot skillet with a tiny bit of oil and a pinch of salt for 3–5 minutes until lightly browned. If using frozen, thaw and pat dry before charring. Canned works too—just drain well.
  2. Mix the base. In a large bowl, combine black beans, corn, chopped tomatoes, diced red onion, and bell pepper. Add minced jalapeño if you want heat.
  3. Make the dressing. In a small bowl or jar, whisk together olive oil, juice of 2 limes (about 1/4 cup), lime zest, minced garlic, cumin, smoked paprika, honey or agave, 1 teaspoon salt, and several grinds of black pepper. Taste and adjust: more lime for brightness, more honey for balance, more salt if it feels flat.
  4. Toss and taste. Pour the dressing over the bean-corn mixture and toss gently to coat. Let it sit for 10 minutes so the flavors settle in.
  5. Add cilantro and avocado. Fold in chopped cilantro and diced avocado right before serving so the avocado stays fresh and creamy. If you like, sprinkle in crumbled cotija or feta.
  6. Final check. Taste again. Add a pinch of salt, an extra squeeze of lime, or a dash more cumin if you want a deeper, earthier note.
  7. Serve your way. Spoon it into bowls, pile it onto romaine leaves, tuck it into tortillas, or serve alongside grilled chicken, steak, or fish.