Description
A fresh, zesty, and delicious Black Bean and Corn Salad featuring a sweet and spicy lime dressing. This vibrant salad combines black beans, chickpeas, crunchy red bell pepper, corn, jalapeño, red onion, and creamy avocado, topped with crumbled feta and fresh cilantro. Perfect as a light meal or side dish, it’s quick to prepare and bursts with bold flavors.
Ingredients
Scale
Dressing
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 teaspoons honey
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
Salad
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can chickpeas, rinsed and drained
- 1 medium red bell pepper, finely chopped
- 1 bag frozen corn, cooked
- 1 jalapeño, seeded and diced
- 1 small red onion, diced (about 1/2 cup)
- 1 medium avocado, diced
- 1/3 cup feta cheese, crumbled
- 1/2 cup chopped cilantro
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the fresh lime juice, extra virgin olive oil, cumin, smoked paprika, oregano, honey, sea salt, and black pepper until the dressing is smooth and well combined.
- Combine Salad Ingredients: Add the rinsed and drained black beans, chickpeas, finely chopped red bell pepper, cooked corn, diced jalapeño, diced red onion, diced avocado, and chopped cilantro to the bowl with the dressing. Toss gently to coat all ingredients evenly with the dressing.
- Add Cheese: Carefully fold in the crumbled feta cheese to the salad mixture to maintain its texture and creaminess.
- Serve: Taste and adjust seasoning if necessary by adding more salt, pepper, or lime juice. Sprinkle extra chopped cilantro over the top for garnish if desired. Serve immediately for the best flavor and texture. If storing for later, refrigerate the salad but do not add the avocado until just before serving to prevent browning.
Notes
- For best texture, add avocado just before serving if refrigerating the salad in advance.
- You can substitute fresh corn for frozen if preferred, just ensure it’s cooked and cooled.
- Adjust the spiciness by using more or less jalapeño according to your taste.
- This salad can be served as a side dish or a light main meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
