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–+ servings

mexican street corn-inspired bean salad with creamy avocado dressing

A vibrant, hearty salad that combines sweet corn and black beans with a tangy, creamy dressing for a perfect side or light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Quick Meals, Salad, Side Dish
Cuisine: Mexican Inspired
Calories: 195
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 24 ounces frozen corn kernels about 5 cups
  • 1 can (15 ounces) black beans rinsed and drained
  • 1/4 cup mayonnaise preferably avocado oil-based
  • 8 ounces queso fresco or feta cheese crumbled
  • 2 tablespoons fresh lime juice from about 1 lime
  • 1/2 medium jalapeño seeded and finely diced
  • 3 tablespoons red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1/2 teaspoon chili powder
  • 3 cloves garlic minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 medium Hass avocado diced, for serving (optional)

Method
 

  1. Heat the olive oil in a large skillet over medium heat until shimmering, about 30 seconds.
  2. Add the frozen corn and cook, stirring frequently, until the corn is heated through and just starting to brown in spots, 8 to 10 minutes. Do not overcook; the kernels should remain tender.
  3. In a large mixing bowl, whisk together the mayonnaise, crumbled cheese, and lime juice until smooth.
  4. Stir in the diced jalapeño, red onion, cilantro, chili powder, garlic, and red pepper flakes.
  5. Add the cooked corn and the rinsed black beans to the bowl with the dressing mixture. Toss gently until everything is well coated.
  6. Season with salt to taste. If desired, top with diced avocado just before serving. Serve at room temperature or chilled.

Nutrition

Calories: 195kcalCarbohydrates: 24gProtein: 7gFat: 9gSaturated Fat: 2.5gCholesterol: 10mgSodium: 290mgFiber: 5gSugar: 4g

Notes

For a smoky twist, use chipotle powder instead of chili powder. This salad keeps well in the fridge for up to 3 days, but add avocado only right before serving to prevent browning. To make it dairy-free, substitute the queso fresco with a vegan crumble and use a vegan mayo. If you prefer a more pronounced lime flavor, add an extra tablespoon of juice. Serve alongside grilled chicken, fish tacos, or as a hearty side for any summer barbecue.

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