Black Bean and Corn Salad with Sweet and Spicy Dressing Recipe

Introduction

This Black Bean and Corn Salad with Sweet and Spicy Dressing is a vibrant, fresh dish perfect for any occasion. Packed with colorful vegetables, beans, and a tangy dressing, it’s both satisfying and healthy. Ready in minutes, it’s great as a side or light main.

Ingredients

• 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
• 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

1. Step 1: 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 well combined.
2. Step 2: Add the black beans, chickpeas, red bell pepper, cooked corn, jalapeño, red onion, avocado, and chopped cilantro to the bowl with the dressing. Toss gently to coat all ingredients evenly.
3. Step 3: Gently fold in the crumbled feta cheese.
4. Step 4: Taste and adjust seasoning if necessary. Sprinkle additional cilantro on top for garnish if desired.
5. Step 5: Serve immediately, or refrigerate for later use. If refrigerating, do not add the avocado until just before serving to prevent browning.

Tips & Variations

• For extra crunch, add some toasted pumpkin seeds or chopped walnuts.
• Substitute the jalapeño with a milder pepper if you prefer less heat.
• Add some cooked quinoa or brown rice to make it a heartier meal.
• Use fresh corn in season instead of frozen for sweeter flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the avocado fresh, add it only when ready to serve. The salad can be served cold or at room temperature. Give it a gentle stir before serving if stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or substitute with a vegan cheese alternative to keep the salad plant-based.

Is it possible to prepare the dressing ahead of time?

Absolutely. The dressing can be mixed and stored in the fridge for up to 3 days. Whisk well before adding to the salad.

Black Bean and Corn Salad with Sweet and Spicy Dressing Recipe

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★★★★★

4.4 from 54 reviews

This Black Bean and Corn Salad with Sweet and Spicy Dressing is a vibrant and refreshing dish packed with protein-rich beans, sweet corn, and a zesty blend of spices. Tossed with a tangy lime and honey dressing and topped with creamy avocado and crumbled feta, it’s perfect as a light lunch, side dish, or party salad. Quick to prepare and full of fresh flavors, it’s a versatile recipe that suits a variety of occasions.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. 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 well combined to create the flavorful dressing.
2. Combine Salad Ingredients: Add the rinsed and drained black beans, chickpeas, finely chopped red bell pepper, cooked corn, seeded and diced jalapeño, diced red onion, diced avocado, and chopped cilantro into the bowl with the dressing. Toss everything thoroughly to coat all the salad ingredients evenly.
3. Add Cheese: Gently fold in the crumbled feta cheese to maintain its texture and distribute its salty creaminess throughout the salad.
4. Serve: Taste the salad and adjust seasoning if necessary. Optionally, sprinkle additional chopped cilantro on top for garnish. Serve the salad immediately for the best freshness, or refrigerate for later use; if refrigerating, omit adding avocado until serving to prevent browning.

Notes

• The avocado should be added just before serving if refrigerating the salad to avoid discoloration.
• This salad can be served as a main dish for a light meal or as a side dish alongside grilled meats or other entrees.
• Adjust the amount of jalapeño based on your preferred spice level.
• Use fresh or frozen corn; if using frozen, make sure it’s thoroughly cooked and cooled before adding.
• The salad keeps well in the refrigerator for up to 2 days without avocado.

Keywords: Black bean salad, corn salad, vegetarian salad, sweet and spicy dressing, healthy side dish, summer salad, lime dressing