Black Bean Corn Salad Recipe
This vibrant Black Bean Corn Salad combines sweetcorn, hearty black beans, creamy avocado, crunchy vegetables, and fresh coriander with a zesty lime dressing. It is an easy, colourful, and refreshing choice for a healthy lunch, picnic, barbecue, or delicious side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Whisk
- 1 Large Serving Spoon
Ingredients
- 3 cups cooked black beans
- 3 cups sweetcorn
- 1 large red bell pepper
- ½ medium red onion
- ½ cup fresh coriander
- 1 jalapeño
- 1 large ripe avocado
- ½ cup crumbled feta or other cheese
- 2 tablespoons toasted pepitas
- 3 tablespoons fresh lime juice
- 3 tablespoons avocado oil
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare The Black Beans
- Place the drained black beans in a colander.
- Rinse thoroughly under cool running water.
- Allow the beans to drain completely before adding them to the mixing bowl.
Step 2: Prepare The Sweetcorn
- If using frozen sweetcorn, thaw completely and drain well.
- If using fresh corn, remove the husks and silk and carefully cut the kernels from the cobs.
- Transfer the sweetcorn to the large mixing bowl.
Step 3: Chop The Fresh Vegetables
- Dice the red bell pepper into small, even pieces.
- Finely dice the red onion.
- Finely chop the jalapeño.
- Roughly chop the fresh coriander.
- Add the prepared vegetables to the bowl with the beans and corn.
Step 4: Make The Lime Dressing
- Add the fresh lime juice and avocado oil to a small mixing bowl.
- Stir in the minced garlic and ground cumin.
- Season with sea salt and freshly ground black pepper.
- Whisk until the dressing is thoroughly combined.
Step 5: Combine The Main Ingredients
- Gently toss the black beans and sweetcorn together.
- Add the red pepper, red onion, jalapeño, and coriander.
- Pour over the lime dressing.
- Fold everything together gently until evenly coated.
Step 6: Add The Avocado And Cheese
- Dice the ripe avocado into bite-sized pieces.
- Add the avocado and crumbled feta to the salad.
- Gently fold them through the mixture to prevent the avocado from breaking apart.
- Taste and adjust the lime juice, salt, or pepper if needed.
Step 7: Finish And Serve
- Scatter fresh coriander over the salad.
- Sprinkle the toasted pepitas on top for extra crunch.
- Serve immediately, or cover and chill briefly before serving.
- If refrigerated, give the salad one gentle fold before serving.
Notes
- 🫘 Drain the Beans Well: Rinse and drain the black beans thoroughly to prevent excess liquid from watering down the salad.
- 🌽 Use Fresh Sweetcorn: Fresh or good-quality frozen sweetcorn gives the salad a naturally sweet flavour and vibrant colour.
- 🥑 Add Avocado Last: Fold in the avocado gently just before serving to keep the pieces intact and prevent them from becoming mushy.
- 🍋 Freshen With Lime: Use freshly squeezed lime juice for the brightest, most refreshing dressing.
- 🌶️ Adjust the Heat: Remove the jalapeño seeds for a milder flavour or leave some in if you enjoy extra spice.
- 🌿 Use Fresh Coriander: Fresh coriander adds a fragrant, herbaceous lift that brings all the flavours together.
- 🥄 Fold Gently: Toss the ingredients carefully, especially after adding the avocado and feta, to preserve their texture.
- ❄️ Make Ahead Smartly: Prepare the beans, vegetables, and dressing in advance, then add the avocado shortly before serving for the freshest result.
- 🌰 Keep Pepitas Crunchy: Add the toasted pepitas just before serving so they retain their satisfying crunch.
- 🧂 Taste And Adjust: Finish by tasting the Black Bean Corn Salad and adjusting the lime juice, salt, and pepper to suit your preference.