Lime Black Bean & Corn Salad

Prep Time: 18 Mins

Cook Time: 2 Mins

Total Time: 20 Mins

Serves: 4 large meals-sized portions (8 side dishes)

This is my go-to salad to bring to a potluck! It tastes better with time, so it is a perfect make-ahead salad. There is no lettuce or other ingredients to get soggy as it lays on the table for people to keep going back for more. It is the healthy meal at a dinner party that is bright and fresh, but so flavourful it just might steal the show!

Ingredients

2 ears of fresh corn

2 400g cans of black beans, rinsed and drained

1 red bell peppers, diced

1 large clove garlic, minced

2 tablespoons minced shallot

¾ teaspoon fine sea salt, plus more to taste

¼ teaspoon cayenne pepper

1 tablespoon sugar

4 tablespoons olive oil

½ teaspoon lime zest

2 tablespoons lime juice

½ cup chopped fresh cilantro, plus more for garnish

1 avocado, diced (optional)

Directions

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1. Shuck the corn and place it on a plate with a drizzle of water. Microwave for 1 minute and then in 30-second increments until just cooked. Once cooled, use a sharp knife to cut the kernels off the cob.

2. Combine all the ingredients except for the avocados in a large bowl and mix well. Cover and chill for a few hours or overnight to let the flavours meld. When ready to eat add the avocados and taste, overtime flavours might mellow out so a bit more salt or lime juice might be needed to make it sing! Garnish with more chopped cilantro if desired. Serve at room temperature. It keeps nicely in the fridge for 2-3 days. 

• Storing Tips

  Leftovers keep for 2 days in the refrigerator with avocado or up to 4 days without. Serve at room temperature.

• Nutrition

  Per 1 serving (4 total):

  Calories: 413

  Carbohydrates: 50g

  Protein: 15g

  Fat: 18g

  Saturated Fat: 3g

  Fiber: 17g

  Sugar: 6g

• Notes

  Adapted from Jenn Segal’s Black Bean Salad