Looking for something bright, fresh, and packed with flavor? This black bean and corn salad is the kind of dish that instantly livens up any table. It’s colorful, refreshing, and incredibly easy to throw together—perfect for barbecues, picnics, or a quick healthy meal. Every bite brings a mix of sweetness, zest, and a little kick, making it a crowd favorite you’ll want to make again and again.

Ingredients (2–3 servings)

• 2 ears of fresh corn (or 1 1/2 cups canned or frozen corn)
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/2 orange or red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small jalapeño, seeded and finely chopped (optional)
• 1 garlic clove, minced
• Zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/3–1/2 cup crumbled feta or cotija cheese (optional)
• 1/2 avocado, diced
• 1/3–1/2 cup Italian dressing (zesty or regular)

Instructions
If using fresh corn, bring a pot of salted water to a boil. Add the corn and cook for about 5 minutes. Remove and place it in cold water to stop the cooking. Once cooled, carefully slice the kernels off the cob.

In a large bowl, combine the corn kernels and black beans. Add the diced onion, bell pepper, cherry tomatoes, jalapeño, and minced garlic.

Sprinkle in the lime zest and chopped cilantro. Add the crumbled cheese if using.

Pour in about one-third cup of the Italian dressing and gently toss everything together until well combined. Add a little more dressing if needed, depending on your preference.

Finally, gently fold in the diced avocado, being careful not to mash it.

Serve immediately or chill for a bit to let the flavors come together.

Notes & Tips

• Use slightly firm avocado so it holds its shape when mixed.
• You can adjust the heat by adding more or less jalapeño.
• This salad tastes even better after sitting for a short time in the fridge.
• Great as a side dish, taco filling, or even scooped into lettuce wraps.
• If making ahead, add the avocado just before serving to keep it fresh.

Give it a try and bring it to your next gathering—it’s one of those dishes people keep coming back to. Let me know how you serve yours!