Black Bean & Corn Salad

This Black Bean and Corn Salad recipe is loaded with crisp veggies, satisfying spices and fresh cilantro, all tossed together in a zesty lime dressing making it the reliable summer side dish or dip!

Here's a bright and refreshing salad reliable for the summer that only takes about 10 minutes to throw together! This black bean and corn salad is made with a satisfying combination of crisp corn, hearty black beans, chopped bell peppers, red onion, avocado, fresh cilantro all tossed together with a zesty dressing. Not only is this Mexican-inspired salad one of the favorite recipe

Here's the thing, this summer salad is SO straightforward to make and you will have it ready in just 10 minutes! You only need 3 simple steps:

What goes in

• 1 (15 ounces) can black beans, drained and rinsed
• 1 1/2 cups corn, fresh or frozen
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and diced
• 1/2 cup red onion, diced
• 1 medium avocado, pitted and diced
• 1/2 cup cilantro, chopped
• 1/4 cup fresh lime juice
• 1 teaspoon lime zest
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt
• Pinch of red pepper flakes

How it comes together

1. Use a wide bowl, mix together black beans, corn, red bell pepper, jalapeno, red onion, avocado and cilantro; hold nearby.
2. To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.
3. Cover and chill salad in the fridge for at least one hour before serving.

Keep in mind

*This salad will last in the fridge in a sealed airtight container for 3 days.