Southwest Black Bean Corn Salad

5 from 3 votes

This Southwest Black Bean Corn Salad is perfect for summer! It's made with sweet corn, peppers, avocado, and a creamy cilantro lime dressing.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: Southwest

Diet: Gluten Free, Vegetarian

Keyword: black bean corn avocado salad, black bean corn dip, black bean corn salsa,

Servings:

Calories: 94kcal

Bring a large pot of water to a boil.
Remove and discard the corn husks and silk from 3-4 large ears of sweet corn.
Cut both the top and bottom portion of the cob off with a knife and discard (this helps to allow the cobs to fit nicely into the cooking pot and provides a flat surface with which to cut the kernels from the cob with a knife).
Once the water is boiling, carefully use tongs to place the cobs of corn into the pot and make sure that they are evenly submerged in the water.
Cook for 3-6 minutes, or until the corn kernels have deepened in color and softened slightly.
After cooking, remove the cobs of corn from the pot with the tongs and place into a strainer to drain. Allow the corn to cool before cutting the kernels from the cob with a knife.
Once cool to the touch, place the bottom end of each cob onto a flat surface and slice the kernels off with a knife (yields 3 cups or so of corn kernels).
Set the corn kernels aside.
Drain and rinse 2 15.5 oz. cans of black beans.
Dice 1 large bell pepper (or 2 small bell peppers), removing and discarding any seeds and membranes.
Remove the pit from 1-2 ripe avocadoes and dice into chunks.
Place the drained and rinsed black beans, diced bell peppers, corn kernels, and diced avocado into a large mixing bowl.

Squeeze 2-3 large limes into a measuring cup until it reaches 3 Tbsp. of lime juice.
Roughly chop 1 packed cup of fresh cilantro.
Remove the skins from 2-3 cloves of garlic and cut the cloves into chunks (there is no need to mince the garlic).
To make the dressing, add ½ cup full fat sour cream, ¼ cup mayo, 3 Tbsp. lime juice, the chopped garlic cloves, 1 tsp. honey, 1 tsp. ground cumin, ¼ tsp. kosher salt, and the chopped cilantro into a food processor.
Blend the dressing together until all of the ingredients are completely combined and the dressing is smooth and creamy.
Pour as much or as little of the dressing over the salad as you like (depending on how creamy you like it) and carefully fold until all of the ingredients are combined.
Once combined, add ¼ tsp. each of kosher salt and pepper over the top of the salad. Squeeze or pour a bit more lime juice over the top. Stir once again until completely combined.
To Serve: Garnish with some extra fresh cilantro. Serve as a salad, side dish, topping, or appetizer dip with tortilla chips.

The nutritional information only includes the salad. It does not include tortilla chips or any other serving suggestions.

This recipe can be cut in half if needed.

Frozen corn may be used in place of fresh, but the flavor may not be quite as robust.