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- 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (choose between fresh, frozen, or canned) - 1 red bell pepper, finely diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1/4 cup fresh cilantro, finely chopped The black beans form a hearty base. They give protein and fiber. Corn adds sweetness and crunch. You can use fresh, frozen, or canned corn based on what you have. The red bell pepper brings a bright flavor and color. The small red onion gives a nice bite. Cherry tomatoes add juiciness and a pop of flavor. The ripe avocado provides creaminess and makes the dish rich. Finally, fresh cilantro adds a burst of freshness. - Juice from 2 limes, freshly squeezed - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste The dressing is key in this recipe. Lime juice gives a zesty kick. Olive oil adds smoothness and richness. Ground cumin brings warmth and depth. Smoked paprika adds a subtle smoky flavor. Adjust salt and pepper to your taste. - 1 jalapeño, finely chopped (for an added kick) If you like spice, adding jalapeño is a great choice. It gives heat and flavor. Adjust how much you use based on your spice level. {{ingredient_image_2}} - Mixing the base ingredients In a large bowl, add the rinsed black beans, corn, diced red bell pepper, and halved cherry tomatoes. Stir gently to mix these ingredients well. - Adding the onion and avocado Next, carefully add the finely chopped red onion and diced avocado. Be gentle so you keep the avocado pieces whole. This keeps the salad fresh and pretty. - Incorporating optional jalapeño If you want some heat, now is the time to add the finely chopped jalapeño. You can adjust the amount based on how spicy you like your food. - Whisking together the dressing ingredients In a small bowl, whisk the freshly squeezed lime juice, olive oil, ground cumin, smoked paprika, and a pinch of salt and pepper. Mix until everything is well combined. This dressing adds a zing to the salad. - Drizzling and tossing the salad Drizzle the dressing over the salad mixture. Toss gently to coat all the ingredients. Be careful not to mash the avocado, so it stays intact. Add the chopped cilantro and fold it in. Taste the salad and adjust the seasoning with more salt and pepper if needed. Let the salad rest for at least 10 minutes. This allows the flavors to blend and taste even better. Serve it in a large glass bowl for a colorful display. A garnish of cilantro and lime wedges adds a festive touch. To keep avocado from browning, use lime juice. The acid slows down oxidation. You can also store it in an airtight container. Cover it with plastic wrap, pressing it against the surface. To ensure even seasoning, mix your dressing well. Whisk the lime juice, olive oil, cumin, and paprika until smooth. Taste the dressing first. Adjust salt and pepper as needed before adding it to the salad. For a creative presentation, serve the salad in a large glass bowl. This showcases the bright colors of the ingredients. Garnish with extra cilantro and lime wedges for a festive touch. Pair this salad with proteins like grilled chicken or shrimp. The fresh flavors complement hearty meals well. You can also serve it as a side dish for tacos or burritos. To add more flavor, consider extra spices like chili powder or garlic powder. Start with a small amount. You can always add more. If you like heat, adjust the jalapeño. Add more for a spicier kick. Removing the seeds also helps control the heat level. Pro Tips Freshness Matters: Use fresh ingredients whenever possible, especially the corn and tomatoes, to enhance the flavor and texture of the salad. Perfect Avocado: Choose ripe avocados that yield slightly to pressure for the best creaminess without being overly mushy. Chill for Flavor: Refrigerate the salad for 30 minutes before serving. Chilling allows the flavors to meld together beautifully. Customization: Feel free to customize this salad with other ingredients like diced cucumbers or black olives for added flavor and texture. {{image_4}} If you want to switch things up, try different beans. Kidney beans or pinto beans work great. If you want more texture, black-eyed peas are a fun choice too. For corn, you can use fresh corn on the cob, sweet frozen corn, or canned corn. Each type brings its own taste and crunch. You can also change the dressing. A vinegar-based dressing adds a nice tang. Try apple cider vinegar or red wine vinegar. Adding fresh herbs like basil or parsley gives the salad a new twist. You can also sprinkle in spices like chili powder or garlic powder for extra flavor. This salad is easy to make vegan. Simply ensure that your dressing is free from animal products. For gluten-free options, check that all your ingredients are certified gluten-free. This makes the salad suitable for many diets while keeping it delicious and fresh. To store leftovers of your Fiesta Black Bean Corn Salad, place it in an airtight container. This keeps it fresh and prevents odors from other foods. I recommend using glass containers. They are sturdy and do not stain. Plus, it's easy to see the salad inside! This vibrant salad lasts about 3 to 5 days in the fridge. It may lose some crunch over time, but the flavors still shine. Just remember to check for any signs of spoilage before enjoying it again. You can freeze black bean corn salad, but it's not the best choice. The texture of the vegetables may change after thawing. If you still want to freeze it, store it in a freezer-safe container. Just know it may be better to enjoy it fresh! How to make black bean corn salad spicier? To give your salad some heat, add jalapeño. Chop it finely and mix it in. Start with a small amount to test the spice level. You can always add more! Can I use canned corn instead of fresh corn? Yes, you can use canned corn. Just rinse it well before adding to the salad. This saves time and still tastes great. What are the health benefits of this salad? This salad is packed with nutrients! Black beans are high in protein and fiber. Corn adds vitamins and antioxidants. Avocado gives healthy fats, while veggies boost flavor and health. Is this salad good for meal prep? Absolutely! This salad is perfect for meal prep. It keeps well in the fridge for a few days. Just store it in an airtight container. How many servings does the recipe yield? This recipe yields about 4 to 6 servings. It’s enough to share with friends or enjoy throughout the week. What other vegetables can I add to this salad? You can add many veggies! Try diced cucumbers, chopped carrots, or even corn salsa for more flavor. Get creative and use what you like. Can I add cheese to the salad? Yes, cheese can be a tasty addition! Feta or cotija cheese adds creaminess and a salty kick. Just sprinkle some on top before serving. This blog post covered how to make a delicious black bean corn salad. We discussed the key ingredients, dressing, and optional additions. You learned step-by-step instructions for preparation and serving, plus helpful tips and variations. Remember, you can tailor the salad to your taste and dietary needs. It’s easy to store and perfect for meal prep. Enjoy this fresh and vibrant dish knowing it’s packed with nutrients and flavor. Try it today and impress your family and friends!

Fiesta Black Bean Corn Salad

A vibrant and refreshing salad featuring black beans, corn, and fresh vegetables, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 can black beans, rinsed and drained
  • 1 cup corn
  • 1 whole red bell pepper, finely diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 whole ripe avocado, diced
  • 0.25 cup fresh cilantro, finely chopped
  • 2 whole limes, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 whole jalapeño, finely chopped (optional)

Instructions
 

  • In a large mixing bowl, start by adding the rinsed and drained black beans, corn, diced red bell pepper, and halved cherry tomatoes. Stir gently to combine.
  • Next, carefully add the finely chopped red onion and diced avocado to the mix, ensuring the avocado pieces remain intact.
  • If you like a little heat, include the finely chopped jalapeño at this stage, adjusting the amount to your spicy preference.
  • In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, smoked paprika, and a generous pinch of salt and pepper until thoroughly blended.
  • Drizzle the prepared dressing over the salad mixture and toss gently to coat all the ingredients, being careful not to mash the avocado.
  • Add the chopped cilantro and fold it in carefully, then taste and adjust the seasoning with additional salt and pepper if necessary.
  • For optimal flavor, allow the salad to rest for at least 10 minutes before serving. This time lets the ingredients meld beautifully.

Notes

For optimal flavor, allow the salad to rest for at least 10 minutes before serving.
Keyword black beans, corn, fresh, salad, vegetarian