Corn Salad Recipe
Fresh, colorful corn salad with black beans, avocado, tomatoes, and zesty chili-lime dressing. Perfect side for BBQ and summer gatherings.
Equipment
- Grill or large pot
- Large Mixing Bowl
- Small bowl for dressing
- Sharp knife
- Whisk
Ingredients
- 4 ears fresh corn on the cob grilled or boiled
- 15 ounce black beans rinsed and drained
- 8 ounces cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 3 ounces Cotija cheese crumbled or feta
- 1 large avocado diced
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Grill or boil the corn until tender, about 10-15 minutes on grill or 6-8 minutes boiling. Let cool, then slice kernels off cob into large bowl.
- Whisk together dressing: lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper in small bowl.
- Pour dressing over corn and toss to coat evenly.
- Add black beans, tomatoes, red onion, cilantro, and Cotija cheese. Toss gently to combine.
- Fold in diced avocado if serving within 2 hours, otherwise add just before serving.
- Chill for at least 2 hours before serving for best flavor. Toss again before serving.
Notes
- Fresh corn gives best flavor but thawed frozen corn works too
- Cotija cheese can be substituted with feta
- Add avocado right before serving to prevent browning
- Salad tastes better after chilling for 2+ hours