Description
A quick, refreshing salad combining sweet fresh corn, earthy black beans, and a zesty cumin-lime vinaigrette, topped with creamy avocado and crunchy corn chips for texture. Perfect for summer gatherings or an easy weeknight side.
Ingredients
Kernels from 3 ears fresh corn
1 can (15 oz) black beans, rinsed and drained
¼ cup fresh cilantro, chopped
¼ cup red onion, finely diced
1 cup cherry tomatoes, halved (optional)
1 avocado, diced
1 cup corn chips
Cumin-Lime Vinaigrette:
3 tbsp fresh lime juice
3 tbsp olive oil
1 tsp ground cumin
Salt and pepper, to taste
1 tsp honey or agave syrup (optional)
Instructions
- Cut the kernels off the fresh corn cobs and place them in a large bowl.
- Add black beans, cilantro, red onion, and cherry tomatoes (if using) to the bowl.
- In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, pepper, and honey/agave (if using).
- Pour the vinaigrette over the salad and toss gently to combine.
- Let the salad sit for 10 minutes or up to 4 hours to allow flavors to meld.
- Just before serving, fold in diced avocado and sprinkle corn chips on top for crunch.
Notes
- Grilled corn adds a smoky twist to the salad.
- For extra heat, add diced jalapeño or a pinch of cayenne to the vinaigrette.
- Keep avocado and chips separate until serving to maintain texture.
- Substitute tortilla chips or toasted pita chips if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
