Southwestern Black Bean Salad
A vibrant, smoky salad with toasted corn and creamy avocado.
Why This Recipe Works
Toasting the corn kernels in a skillet adds a nutty depth that anchors the bright lime and smoky chipotle dressing. This salad strikes a perfect balance between creamy avocado and hearty black beans for a reliable weeknight side or healthy lunch.
Instructions
Heat a small portion of the olive oil in a large skillet over medium-high heat until the oil shimmers but does not smoke. Add the corn and cook, stirring occasionally, until the kernels are toasted and beginning to brown, about 5 to 7 minutes.
Whisk the remaining olive oil, lime juice, chipotle, honey, scallions, salt, and pepper together in a large bowl until the honey is dissolved and the dressing is well combined.
Add the toasted corn, rinsed black beans, tomatoes, and cilantro to the bowl with the dressing. Toss thoroughly until all the ingredients are evenly coated.
Gently fold in the chopped avocado just before serving—this keeps the pieces intact and prevents the salad from becoming muddy. Serve at room temperature or slightly chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dressing can be made 1 day ahead and stored in the refrigerator. Toast the corn up to 1 day ahead and store at room temperature in an airtight container. Combine just before serving.
