This black bean and corn salad is flavourful, refreshing, and great for making ahead. It’s a crowd-pleasing side dish or a perfect summer lunch.
Ingredients
½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
2 ears fresh Bermuda corn (about 1.5 cups of kernels)
1 avocado – peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
1 jalapeño, sliced thin (optional if you like spice!)
Cut kernels off the corn and char them in a hot pan. Once charred remove and put aside to cool slightly.
Place olive oil, lime juice, garlic, salt, cumin, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Add the corn. Plus the jalapeño if using.
Shake dressing again, pour over salad, and toss to coat.
Enjoy as a snack with chips, as a topping to tacos or chilli, or as a full meal!
