Description
A vibrant, nutrient-dense salad that balances the sweetness of fresh corn with earthy black beans and creamy avocado. This Mexican-inspired dish features a zesty lime vinaigrette that highlights fresh aromatics like garlic, shallots, and cilantro. It is a perfect, protein-rich side dish that maintains its crisp, refreshing texture, making it an excellent choice for summer gatherings or a hearty meal.
Ingredients
3 ears fresh corn
2 cans (15-oz) black beans, drained and rinsed
2 large red bell peppers, diced
2 cloves garlic, minced
2 tbsp shallots, minced
1/2 cup + 1 tbsp extra-virgin olive oil
1/2 cup + 2 tbsp fresh lime juice
1 tsp lime zest
2 tbsp sugar
2 whole avocados, chopped
1/2 cup fresh cilantro, chopped
Instructions
Boil the corn in salted water for 3 to 4 minutes.
Drain the corn and submerge in ice water to stop the cooking process.
Dry the cobs and cut the kernels off using a serrated knife.
Dice the red bell peppers into small, uniform cubes.
In a large bowl, whisk together the lime juice, lime zest, olive oil, sugar, minced garlic, and minced shallots.
Add the corn, black beans, peppers, and cilantro to the bowl and toss to coat.
Chill the mixture to allow the flavors to meld.
Just before serving, gently fold in the chopped avocado.
Notes
Keep the avocado separate until the very last moment to prevent it from becoming mushy and to keep the salad fresh. This salad is best enjoyed chilled but can be stored in an airtight container for up to 24 hours without the avocado.
- Prep Time: 20
- Cook Time: 5
- Category: Gluten-Free Recipes
- Method: Boiling and Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg