While I was home the last few days - I had eaten this black bean and corn salad almost every single day! It is filling, easy to make and was the perfect lunch to pack with me while I was at the beach over the weekend.
I love eating this salad on its own or as a dip with my favorite tortilla chips! I became hooked on this salad when I first saw it at the farm up the street and couldn’t get enough of it. It is best eaten cold and tastes even better after it has been marinated for a few hours in the fridge.
For this salad I added in black beans, corn, chopped cherry tomatoes, green peppers, and diced avocado! You can add in anything you would like: chopped jalapeños, celery, diced onion, chopped cilantro etc! It will all keep in your fridge for up to one week.
Here is the recipe:
Makes about 5 servings.
1 can (15 oz) of black beans, rinsed + drained
2 stalks of corn or about 2 cups corn
1 cup cherry tomatoes, diced
1 medium green pepper, diced
1 whole avocado, chopped
Makes enough for the dish
1/3 cup olive oil
3 tbsp. apple cider vinegar
juice of 1 lime
pinch of sea salt
pinch of pepper
1 tsp. cumin powder
2 tsp. cayenne pepper
1/4 cup chopped cilantro (optional)
(Adjust all seasonings + lime juice to taste!)
In a large bowl add ALL of the ingredients for the bean salad.
In a small bowl, add the dressing ingredients and mix!
Pour the dressing over the bean/corn salad and mix until well combined
Serve immediately or let it marinate for a few hours in the fridge.
Lasts up to one week!
You can eat on its own as a salad, use as a dip with corn chips, or top on top of sliced/roasted sweet potatoes!