Julie Clark
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Black Bean and Corn Salad with Honey Lime Dressing
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Use garden fresh corn and peppers in this easy black bean and corn salad with honey lime dressing. The homemade dressing gives amazing flavor to this colorful summer side dish!
One of my favorite parts of a summer picnic (besides the homemade ice cream) is the side salads. When all of the fresh garden vegetables come, it’s time to make favorites like healthy antipasto salads and corn salad with avocado.
If there is one thing I can’t resist, it’s summer salad with fresh corn added in. Fresh corn is so sweet….it pairs well with veggies and homemade vinaigrette.
This Black Bean and Corn Salad with Honey Lime Dressing is delicious enough to eat with a spoon, or scoop it up with tortilla chips for an evening snack.
Black Bean and Corn Salad Ingredients
This easy summer salad recipe features:
- black beans
- red pepper
- fresh corn
- red onion
- cilantro
- avocado
- homemade honey lime vinaigrette
How to Make Black Bean and Corn Salad
After you gather your ingredients, it’s time to start putting together the salad.
The first step is to cook the corn and this is the easiest way: Put a pot of water on the stove with a little salt and bring the water to a boil. Shuck the corn, then place it in the boiling water. Cover the pot, turn off the heat and allow the corn to sit for 6-8 minutes, depending on how big the ears of corn were (and how “done” you’d like it).
Allow the corn to cool, then cut the corn kernels off the cob.
Then add the rest of the vegetables to a bowl. Note: Don’t add the avocado until right before serving to prevent it from turning too brown.
Pro Tip
If your corn is fresh and really sweet, you don’t even need to cook it! I like to cook mine just slightly, but if you taste it and it is sweet, it’s just fine to slice it off the cob and add it to the salad without cooking.
Make the Honey-Lime Dressing
Next, make the honey-lime vinaigrette dressing:
- Place all of the dressing ingredients in a small bowl or tall measuring cup.
- Use an immersion blender to pulse the ingredients until they are smooth.
- Pour the dressing over the salad and mix to combine.
Pro Tip
If you don’t have an immersion blender, place the ingredients in a food processor or blender and pulse until smooth. If you need an immersion blender, you can see the one we have here.
The last step! Right before you serve the salad, cut up the avocado and gently mix it with the juice from half a lemon. Fold it into the salad.
Storage
This Black Bean and Corn Salad is best eaten the day you make it. Once you cut and add the avocado, it might brown slightly as time goes on. You may find it is still ok the 2nd day, but is best eaten the day you mix it up.
Refrigerate any leftovers.
Make it a meal.
Serve this black bean and corn salad with grilled turkey burgers, bacon cheeseburgers, mexican burgers or mexican steaks. It’s a delicious side dish for just about any picnic!
You can also serve it as a side salad for roast beef enchiladas or pulled pork sandwiches.
Black Bean and Corn Salad with Honey Lime Dressing
Use garden fresh corn and peppers in this easy black bean and corn salad with honey lime dressing. The homemade dressing gives amazing flavor to this colorful summer side dish!
Servings 6
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
For the salad:
- 2 ears of fresh corn
- 1 large red onion (chopped)
- 15 ounces black beans (drained and rinsed)
- 1 red bell pepper (diced)
- 1/2 cup chopped fresh cilantro
For the dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1/3 cup olive oil
- 1 large garlic clove
- 1/4 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a few cilantro leaves, if desired
Just before serving:
- 1 avocado (diced)
- 1/2 lemon (juice only)
Instructions
- Bring a large pot of salted water to a boil. Add the shucked corn, cover, and turn the heat off. Allow the corn to cook with the heat off for 10 minutes. Remove the corn from the water and let cool. 2 ears of fresh corn
- Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside. This step is optional, but makes the onions less strong. 1 large red onion
- Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro to the bowl with the corn. 15 ounces black beans, 1 red bell pepper, ½ cup chopped fresh cilantro
- Make the dressing by combining all ingredients in a blender or food processor. Process until smooth. 2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 2 tablespoons honey, ⅓ cup olive oil, 1 large garlic clove, ¼ teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper, a few cilantro leaves, if desired
- Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or overnight.
- Right before serving, cube avocado. Place in a bowl, and gently toss with juice from half a lemon. Add to salad and toss gently. 1 avocado, ½ lemon
- Garnish with a fresh squeeze of lime, lime wedges, and fresh chopped cilantro. Serve cold.
Notes
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 319kcal | Carbohydrates: 35g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 205mg | Potassium: 589mg | Fiber: 10g | Sugar: 10g | Vitamin A: 815IU | Vitamin C: 37.2mg | Calcium: 33mg | Iron: 2.3mg
Love love love these recipes…..simple and easy.