Corn and Black Bean Salad with Cumin-Lime Vinaigrette
No cooking required if you use pre-cooked corn — this comes together in 15 minutes and gets better as it sits.
Serves: 4–6 as a side Time: 15 minutes
Ingredients
For the salad:
2 cans (15 oz each) black beans, drained and rinsed
2 cups corn kernels (fresh, grilled, or thawed frozen)
1 ½ cups cherry or grape tomatoes, halved
½ small red onion, finely diced
½ cup chopped fresh cilantro
½ cup crumbled feta
1 avocado, diced
For the cumin-lime vinaigrette:
¼ cup olive oil
2 tablespoons red wine vinegar
Juice of 2 limes
1 teaspoon ground cumin
1 clove garlic, minced
½ teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Make the vinaigrette. Whisk together olive oil, red wine vinegar, lime juice, cumin, garlic, honey, salt, and pepper in a small bowl until emulsified.
Combine the salad. In a large bowl, toss black beans, corn, tomatoes, red onion, and cilantro together.
Dress it. Pour the vinaigrette over the salad and toss to coat.
Finish. Fold in feta and avocado gently just before serving, so the avocado stays in nice pieces.
Notes: If making ahead, hold the avocado and feta out and add them right before serving. The base salad keeps in the fridge for up to 4 days.
