Description
Charred corn and tender black beans blend with crunchy bell pepper, creamy avocado, and salty feta. A tangy lime-honey dressing ties every colorful spoonful together for a fresh, lively dish.
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 15 ounces black beans (drained and rinsed)
- 1/2 cup red bell pepper (diced)
- 1/2 cup red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced)
- 1/4 cup crumbled feta cheese
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium-high heat and cook the corn kernels until lightly charred, about 3 to 4 minutes, then transfer to a bowl and let cool.
- In a large bowl combine the cooled corn, black beans, red bell pepper, red onion, cilantro, and avocado.
- In a small bowl whisk together lime juice, olive oil, honey, garlic, cumin, salt, and black pepper until well emulsified.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Sprinkle the crumbled feta cheese on top and serve immediately or chill for 30 minutes before serving.
Notes
- For extra flavor, char the corn directly over a gas flame or grill.
- Salad can be prepared up to one day ahead and stored covered in the refrigerator.
- Add chopped jalapeño or a pinch of red pepper flakes for a spicy kick.
- Replace feta with queso fresco or goat cheese for a different flavor profile.