Servings 6 servings
Ingredients
For the dressing:
- 1 teaspoon lime zest
- 2 Tablespoons fresh lime juice
- 1 Tablespoon honey
- 1/2 teaspoon garlic powder
- 1/4 cup extra-virgin olive oil
For the salad:
- 2 (15-oz.) can black beans, rinsed and drained
- 3 cups corn kernels (See Kelly’s Note)
- 1 medium red pepper, diced
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh cilantro
- 1 medium avocado, peeled, pitted and diced
- 1 medium jalapeño, diced (optional)
- 3 Tablespoons Cotija cheese
Instructions
Make the dressing:
- In a small bowl, whisk together the lime zest, lime juice, honey, garlic powder and 1 teaspoon kosher salt.
- While whisking, stream in the olive oil and continue whisking until combined. Set the dressing aside.
Make the salad:
- In a large bowl, combine the black beans, corn, red pepper, chives, cilantro, avocado and jalapeño (optional).
- Drizzle with the prepared dressing and toss to combine. Top with the Cotija cheese and serve.
Notes
- Fresh, canned or frozen (thawed and drained) corn can be used in this recipe. Fresh corn can be used in its raw state, or it can be boiled, grilled or roasted before removing the kernels from the cob. Canned corn should be drained.
- You can prep this salad up to 3 days in advance—just wait to add the avocado and Cotija cheese until right before serving to keep the avocado from browning and everything fresh.
- Leftovers will keep in an airtight container in the fridge for up to 2 days.
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