Fiesta black bean and corn salad with avocado cilantro dressing is a complete meal full of flavors and textures. This 20 minute salad is vegan and gluten free.
This salad is so wonderfully delicious and perhaps one of the best salads I’ve made in a while. I am all about a quick and easy meal and this one hits the spot.
The ‘Summer in a bowl salad ‘ is refreshing, light and incredibly flavorful. It is perfect for entertaining. A summer “must have” in my house.
And if you thought salads are boring? Just a bite or two of this healthy salad will make you fall in love with it. It’s a GAME CHANGER my friends.
A fresh mix of black beans, corn, onion, red peppers and cucumbers all tossed in a zesty cilantro lime dressing. It looks and tastes gourmet.
I prefer my salads to be filling. I can’t live off of just greens. So, I love to make salads with different layers of flavors and textures. Fresh veggies add pop of colors.
You taste wonderful balance of crisp crunch, velvety smoothness, sweetness and zest every bite. A true flavor fiesta to your taste buds.
Black bean salad can be used as a salsa or dip. Fill a bowl of this salad and scatter around chips and crackers for party appetizer platter.
It can be served as a perfect side dish for any meal. And of course, you can eat it as is too.
I also love to serve it along with tortilla dipper chips. You can use it as a topping for grilled main course entrees as well.
This beautiful salad with black beans has been one of my go-to’s especially during warmer months. It’s always a hit at picnics, potlucks and cookouts.
Black beans and corn make this salad plenty satiating. Its full of fiber, minerals and vitamins. The avocado and olive oil dressing adds heart-healthy fats.
A wholesome meal that everyone in the family would enjoy. Salads don’t get easier, versatile, or more flavorful than this.
This fresh salad with creamy avocado cilantro dressing is very customizable. You may use your choice of veggies, leafy greens like kale or spinach and different grains like quinoa or rice to change it up.
HOW TO MAKE BLACK BEAN AND CORN SALAD?
Making black bean salad is super easy. Mix all the veggies with beans.
Quickly whip the ingredients for creamy Avocado Cilantro dressing. This dressing is one of the BEST. You can also use it for multitude of things.
Drizzle the dressing over the beans and veggie mix. Gently toss everything together. And dig in.
Black Beans – 2 cups of cooked black beans. You can substitute chickpea, pinto or other beans. You can use canned beans or cook from starch. See the note about how to cook black beans from scratch in InstantPot.
Corn – 2 cups of cooked corn. You can use canned, frozen or fresh corn. Lightly cook it so it’s tender. Recipe note includes how to cook fresh corn in InstantPot.
Veggies – 4 cups of fresh veggies. I used diced red onions, red bell pepper and cucumbers. You can use other veggies of your choice.
For Dressing – Avocado, cilantro, lime juice, cumin, jalapeno and olive oil along with salt and pepper. Skip olive oil if you want to make it oil free.
AVOCADO CILANTRO LIME DRESSING
I have to confess. I’m addicted to this wonder salad dressing. It has so many elements of delightful taste that work so well together. And it is quick, easy and outstanding.
I believe that a dressing can make or break the salad. Agree?
This salad dressing is a KEEPER ! I mean it guys. It starts with avocado, then there is cilantro, lime and garlic. It’s so creamy, so flavorful and soo delicious. I can eat the whole thing in one go.
HERE ARE SOME OF OUR FAVORITE SUMMER RECIPES
- MEXICAN CORN SALAD
- GREEK PASTA SALAD
- GRILLED SHISHITO PEPPERS
- MANGO PEACH SALSA
- STUFFED SWEET PEPPERS
- TOMATO GAZPACHO
- MEZZE PLATTER
- ITALIAN PASTA SALAD
- CREAMY LEMON BASIL PASTA
- CILANTRO LIME BROWN RICE
- TEX MEX QUINOA
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- 2 cups cooked black beans
- 2 cups cooked corn kernels
- 1 small red onion- finely diced
- 1 red bell pepper- finely chopped. Remove seeds
- 1 english cucumber - diced
For Avocado Cilantro Lime Dressing
- 1 Ripe Avocado - Peel and remove seed
- 1 cup fresh cilantrol leaves
- 2 tablespoon fresh lime juice
- 1 teaspoon cumin seeds
- 1 tablespoon extra virgin olive oil
- 2 Garlic cloves
- 1 jalapeno pepper - adjust per spice tolerance
- 1/4 cup water for smooth blending
- Salt and black pepper per taste
In a bowl, combine the beans, corn and the veggies.
Put all ingredients listed for dressing in a blender jar. Blend it to smooth texture.
When ready to serve, pour the dressing over the salad mix. Gently toss everything well together. Serve at room temperature or chilled.
Keep the salad mix and dressing separately in the refrigerator until ready to use. Mix the dressing only when you are ready to serve.
HOW TO COOK BLACK BEANS IN INSTANTPOT
Wash and clean black beans. Use 3:1 water to bean ratio and cook in InstantPot on high pressure for 25 minutes. Allow for 10 minutes
to natural pressure release and then release leftover pressure. For this salad, use the cooked beans at room temperature.
HOW TO COOK CORN IN INSTANTPOT
Put 1 cup of water in main insert. Put the metal trivet or steamer basket in the bottom of the pot. Arrange the corn cobs on top and close the lid.
Choose high pressure 2 minutes followed by quick pressure
release. For this recipe, we use corn kernels. So you need to
de-husk the corn by running a knife lengthwise.
Skip olive oil if you want to make it oil free WFPB salad.
This fresh salad with creamy avocado cilantro dressing is
very customizable. You may use your choice of veggies, leafy greens like kale or spinach and different grains like quinoa or rice to change it up.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 103mgCarbohydrates: 32gFiber: 9gSugar: 5gProtein: 8g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.