This Mexican-inspired salad is fresh, colorful, and easy to make. Black beans and corn make it satisfying, while avocado, cilantro, and lime add bright flavor. Serve it as a side dish or a light lunch.
Tips and Variations
For extra crunch, add chopped romaine lettuce just before serving. For a spicier salad, add a finely chopped jalapeño. You can also top each serving with crumbled cotija cheese.
What to Serve With It
Serve alongside grilled chicken, tacos, quesadillas, or rice bowls. It also works as a chunky dip with tortilla chips.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. For the best texture, keep the dressing separate and add the avocado just before serving.
Can I use canned corn?
Yes. Drain it well before adding it to the salad.
Can I make this salad ahead of time?
Yes. Combine the beans, corn, and vegetables ahead of time, then add the dressing and avocado shortly before serving.
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- Black Beans 1 can
- Corn Kernels 1 cup
- Roma tomatoes 2 diced
- Avocado 1 diced
- Red Bell Pepper 1 diced
- Red Onion ¼ finely chopped
- Cilantro ¼ cup
- Olive Oil 3 tablespoons
- Lime Juice 2 tablespoons
- Honey 1 teaspoon
- Cumin ½ teaspoon
- Chili Powder ¼ teaspoon
- Salt ½ teaspoon
- Add the black beans, corn, tomatoes, bell pepper, red onion, and cilantro to a large bowl.
- Whisk the dressing ingredients together in a small bowl.
- Pour the dressing over the salad and toss gently.
- Fold in the avocado just before serving. Taste and add more salt or lime juice if needed.
