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Quick Corn and Black Bean Salad for Family Meals
Youssef Hb

Quick Corn and Black Bean Salad for Family Meals

A zesty Mexican-inspired salad with smoky paprika, ripe avocado, and bright lime dressing. Combines canned black beans, thawed frozen corn, and fresh veggies for a make-ahead dish that’s creamy, crunchy, and perfect for warm-weather gatherings.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Cuisine: Mexican-Inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Olive oil, ½ cup
  • Lime juice, ⅓ cup
  • Garlic, 1 clove minced
  • Salt, 1 teaspoon
  • Cayenne pepper, ⅛ teaspoon
  • Black beans, 2 (15 oz) cans
  • Frozen corn, 1 ½ cups
  • Avocado, 1 large
  • Red bell pepper, 1 medium
  • Tomatoes, 2 large
  • Green onions, 6 (white parts only)
  • Cilantro, ½ cup (optional for parsley variant)

Method
 

  1. Rinse canned black beans under cold water for 1 minute
  2. Steam frozen corn for 3 minutes or thaw and drain thoroughly
  3. Dice avocado, reserving skin/pit for storage
  4. Chop bell pepper and tomatoes until desired consistency
  5. In a bowl, whisk together olive oil, lime juice, garlic, salt, and cayenne
  6. Combine beans, corn, pepper, tomatoes, green onions, and cilantro
  7. Toss well to mix
  8. Fold in avocado just before serving
  9. Chill salad for 30–60 minutes to blend flavors

Notes

Use Mexican extra virgin olive oil for authentic taste
Substitute 2 tbsp vinegar for lime juice if needed
Store avocado in an airtight container with pit and skin
Adjust cayenne to taste or omit for mild versions
Use bisque-orange bell pepper for seasonal color
Add drained jalapeño slices or tortilla chips for variation