Black Bean and Corn Salad
In a busy household, Vegan Black Bean and Corn Salad makes the perfect weeknight dinner. It's also vibrant and so flavorful, that it can be used in entertaining and social gatherings. Savory black beans, sweet golden corn, vibrant red peppers, juicy tomatoes, spicy onions and creamy avocado are the base of this salad. It's then infused in flavors with a zesty lime dressing.
Ingredients
For the salad:
- 2 cups cooked black beans (canned or freshly cooked)
- 1 1/2 cups cooked corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup tomatoes, chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
For the dressing:
- 3 tablespoons lime juice (about 2 limes)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika (if you want smoky flavor)
- salt and pepper, to taste
Instructions
- In a large mixing bowl, combine the cooked black beans, cooked corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Adjust the seasonings to taste.
- Pour the dressing over the salad ingredients in the large mixing bowl.
- Gently toss the salad to ensure everything is well combined and coated with the dressing.
- Let the salad sit for about 15-20 minutes before serving to allow the flavors to meld together. Then add chopped avocado before serving and lightly mix.
- You can garnish the salad with additional chopped cilantro before serving if desired.