black-bean-corn-salad

Daily Food

Black Bean & Corn Salad

This easy salad comes together quickly and works as a side dish, a great topping for tacos, or as an appetizer with chips. Think of this as a medley of the most exciting parts of a vegetarian burrito bowl, unadulterated by rice, and hyped up by a little honey-lime action.

Ingredients

1 (15-oz.) can black beans, rinsed and drained
1 c. frozen corn, thawed
1 avocado, diced
1 jalapeño, seeds removed and finely chopped
1/2 c. quartered cherry tomatoes
1/4 medium red onion, diced
1/4 c. freshly chopped cilantro
Juice of 1 lime
2 tbsp. extra-virgin olive oil
1/2 tbsp. honey
1 clove garlic, minced
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1/4 c. crumbled cotija 

Directions

  1. Step 1In a large bowl, combine beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro. 
  2. Step 2In a small bowl, whisk together lime juice, oil, honey, garlic, and cumin. Season with salt and pepper. 
  3. Step 3Pour dressing over salad mixture and toss to combine. Add cotija and toss again. Season to taste with more salt and pepper.