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Corn and Black Bean Salad with Mexican Vinaigrette

Corn and black bean salad with Mexican vinaigrette that’s tossed until glossy, with charred corn for smoky, blistered flavor. Black beans, crisp red pepper, and gently folded avocado come together in a zesty lime-garlic dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 2 can (15 oz) black beans drained and rinsed
  • 3 cup corn kernels fresh or frozen; char in a dry skillet
  • 1 red bell pepper diced
  • 1 avocado diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
Mexican vinaigrette
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 garlic clove, minced
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Make the Mexican vinaigrette
  1. Whisk olive oil, lime juice, red wine vinegar, honey, cumin, chili powder, garlic, salt, and pepper until emulsified.
  2. Set the vinaigrette aside so the flavors blend while you char the corn.
Char the corn
  1. Heat a dry skillet over high heat and char corn kernels for 4-5 minutes until blistered.
  2. Transfer the charred corn to a plate and cool slightly for 1-2 minutes.
Assemble the salad
  1. Combine black beans, charred corn, red bell pepper, red onion, and cilantro in a large bowl.
  2. Pour the Mexican vinaigrette over the salad and toss to coat evenly.
  3. Fold in diced avocado gently so it stays intact.
Chill and serve
  1. Refrigerate for 20 minutes to let the salad absorb the dressing.
  2. Taste and adjust lime or cumin before serving.

Notes

Pro tip: for best char and color, cook the corn in a single layer and resist stirring for the first minute so it can blister. Store covered in the refrigerator up to 3 days; the salad is best within 24 hours for avocado texture. Freezing is not recommended because avocado and fresh cilantro can soften after thawing. If you want a dairy-free option, this recipe already is dairy-free—just use a honey alternative (like agave) if needed for vegan.