Southwest Black Bean and Corn Chopped Salad

• 1 (15-ounce) can black beans, drained and rinsed
• 1 ½ cups fresh or frozen corn kernels
• 1 cup cherry tomatoes, halved
• ½ cup diced red onion
• ½ cup diced bell pepper (any color)
• ¼ cup chopped fresh cilantro
• ¼ cup crumbled feta cheese (optional)
• ¼ cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional garnish: avocado slices

Steps

1. 1 If using frozen corn, steam or microwave until tender, then let cool.
2. 2 In a large bowl, combine black beans, corn, cherry tomatoes, red onion, bell pepper, and cilantro.
3. 3 In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
4. 4 Pour the dressing over the salad and toss to coat.
5. 5 Gently fold in feta cheese if using.
6. 6 Serve immediately or chill for flavors to meld. Garnish with avocado slices if desired.

Equipment

• Large mixing bowl
• Whisk or fork

Variations

• Add cooked quinoa or shredded lettuce for more bulk.
• Substitute cotija cheese for feta.

Substitutions

• Use canned diced tomatoes if fresh cherry tomatoes are unavailable.
• Substitute parsley for cilantro if preferred.

Pairings

• Perfect with a zesty margarita.
• Pairs well with a side of black bean soup.

Nutrition

Tips

• For a smoky flavor, use grilled or charred corn.
• Add a dash of hot sauce for a spicy kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Toss gently before serving.

Freezing: Does not freeze well due to the texture of the vegetables.

Serving Suggestions

• Pair with grilled chicken or fish.
• Serve with warm tortilla chips on the side.

FAQ