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Corn, Black Bean & Avocado Salad

A salad bowl full of sweet corn kernels, meaty black beans, crisp cucumbers, bright red bell peppers, fresh spring green onions, cilantro, and avocado. A cumin-garlic-lime dressing blends these bright and fresh salad ingredients together.

Servings 8

Ingredients

Cumin-Garlic-Lime Dressing

  • ¼ cup canola or vegetable oil
  • 2 teaspoons liquid honey
  • ¾ teaspoon grated lime zest
  • 3 tablespoons freshly squeezed lime juice (from 2 or 3 limes)
  • 1 garlic clove, finely minced
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Salad

  • 3 cups cups frozen corn kernels, thawed; or 2 x 341mL cans whole kernel corn drained and rinsed; or 3 cups grilled corn kernels
  • 1 x 540mL can black beans, rinsed well and drained
  • 1 ½ cups diced English cucumber (unpeeled and seeded)
  • 1 ½ cups diced red bell pepper (about 1 large pepper)
  • 3 sprigs green onions, white and green parts, sliced
  • ⅓ cup fresh cilantro (or parsley), finely chopped
  • 2 medium whole avocados, diced just before serving
  • 1 lime sliced, for garnish

Instructions

  1. If using the grilled corn option, grill the cobs directly on a medium-high BBQ for 10 – 15 minutes, turning often, until tender, cooked through and lightly charred; cool slightly then remove kernels from the cob to yield 3 cups.
  2. In a large salad bowl, whisk together the dressing ingredients: oil, honey, lime zest, lime juice, garlic, cumin, cayenne pepper (if using), salt and pepper.
  3. To the bowl add corn kernels, black beans, diced cucumber, diced red pepper, sliced green onions and cilantro (or parsley). Stir well to combine the salad ingredients with the dressing. Cover and refrigerate for at least 1 hour or up to a few hours.
  4. Remove salad from refrigerator and give it another stir. Just before serving dice the avocados and add to the salad. Very lightly stir to combine the avocados. Garnish with sliced lime wedges.