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If we have a party and I have this out, it is gone almost immediately. We even use it as a dip for tortilla chips. In addition to the basics, the recipe calls for canned chipotle peppers in adobo sauce. These are small peppers (usually red jalapeños) that have been dried and smoked that come in a spicy, smoky tomato sauce.
If you use dried beans then you will need to soak them for at least 6 hours and cook them with water. In a large bowl, combine Black Beans, Corn, Tomatoes, Avocado, Red Onion and chopped Cilantro. Gently mix all the ingredients together, and try to bruise the Avocado as little as possible.
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For an extra hearty meal, top salad with grilled or leftover chicken. Pour dressing over the salad and toss the salad gently, leaving some of the shucked corn intact. Garnish with a fresh squeeze of lime, lime wedges, and fresh chopped cilantro.
People ALWAYS ask me to bring it to potluck dinners. I add the avocado in batches as needed. I also modify a batch for the 5 years and younger crowd— leaving off the dressing , onions, and hot peppers, they love it. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper. Bring a large pot of water to a boil and add the corn cobs. Cook the corn for 3-4 minutes, then remove from water to cool.
Black Bean Corn Salad with Honey Lime Dressing
Consider adding some canned tuna, grilled chicken, or cooked shrimp to make it more filling. If you don’t have access to sweet, local corn on the cob, feel free to use a couple of cups of defrosted frozen corn. I’m not a fan of canned corn, so I would not recommend replacing the fresh corn with canned. Lastly, we pour our dressing all over the black bean and corn salad and that's all.
If you don’t like cilantro, you can use Italian parsley and even a little mint or dill. This salad will enjoy whatever fresh herbs you add to it, although you can skip the herbs altogether too. The salad will still work well. This salad is best if you refrigerate it for at least an hour before serving. This helps all the flavors to come together well.
Cookies and Cream Cookies
Skip olive oil if you want to make it oil free. In a large bowl, toss together the beans, corn, tomatoes, avocado, onion, ¾ cup cilantro, and ¼ tsp. Add the black beans, corn, pepper, and avocado to a large serving bowl. In fact, this dish specifically, is perfect as a vegetarian main dish. If you remove the honey, it’s also a vegan dish.
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. Add the corn, cover, and turn the heat down to low.
Black Bean and Corn Salad From A Dish Of Daily Life
Fiesta black bean and corn salad with avocado cilantro dressing is a complete meal full of flavors and textures. This 20 minute salad is vegan and gluten free. Add ¾ cup Kemps® sour cream, 3 Tbsp. Lime juice, 2 cloves garlic, ½ tsp. Cumin, 1 heaping cup of cilantro, and a generous pinch of salt to a food processor. Pulse until completely combined.
I can’t tell you how many times I have made this recipe! I took it to a tailgating party this weekend and everyone asked for the recipe. We put it on our salads, scrambled eggs, hamburgers as a relish, and even as the filling to a breakfast burrito.
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