Black Bean and Corn Salad Recipe
Ingredients
For the Salad:
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or agave syrup
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, and pepper. Adjust seasoning as needed and set aside.
Assemble the Salad:
In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and feta cheese (if using).
Add the Avocado:
Gently fold in the diced avocado to avoid mashing it.
Dress the Salad:
Drizzle the prepared dressing over the salad and toss gently to coat all ingredients.
Serve:
Serve immediately as a side dish or refrigerate for up to 2 hours for the flavors to meld. This salad pairs well with grilled chicken, tacos, or as a light meal on its own.
Tips:
Add diced bell peppers or jalapeños for extra crunch and heat.
For a vegan version, omit the feta cheese.
You can substitute lime juice with lemon juice if desired.
This vibrant and zesty salad is perfect for summer picnics, barbecues, or a quick and healthy side dish! 
