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As the warm sun graces us with longer days and the sweet scent of summer fills the air, there's nothing quite like a dish that captures the essence of the season. Enter the Refreshing Corn & Black Bean Fiesta Salad—a colorful medley that not only delights the eyes but also tantalizes the taste buds. This salad is a celebration of fresh ingredients, offering a burst of flavors that can elevate any summer gathering, barbecue, or even serve as a light and nutritious lunch option.

Cold Corn & Black Bean Salad

Celebrate summer with the Refreshing Corn & Black Bean Fiesta Salad! This vibrant dish boasts a delicious mix of fresh corn, black beans, crisp vegetables, and creamy avocado, making it the perfect centerpiece for barbecue gatherings or a light lunch. Packed with nutrients and easy to customize, this salad is not just visually appealing but also supports healthy eating. Discover how this flavorful medley can elevate your summer meals and impress your guests!
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Ingredients
  

2 cups fresh corn kernels (approximately 4 ears of corn, cooked and cooled)

1 can (15 oz) black beans, thoroughly rinsed and drained

1 red bell pepper, finely diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1/4 cup fresh cilantro leaves, chopped

Juice of 1 lime

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1/2 jalapeño, minced (optional, for added heat)

Instructions
 

Prep the Ingredients: Begin by cooking the corn if you are using fresh. Boil the ears of corn in a large pot of salted water for about 3-5 minutes. Once cooked, drain and allow to cool. After cooling, carefully cut the kernels off the cobs and set them aside. While the corn cools, rinse and drain the black beans. Then, dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, and dice the avocado.

    Mix the Veggies: In a spacious mixing bowl, combine the cooled corn kernels, black beans, diced red bell pepper, chopped red onion, halved cherry tomatoes, and diced avocado. Gently stir to combine the ingredients without mashing the avocado.

      Make the Dressing: In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, and a pinch of salt and pepper to taste. For those who enjoy a bit of heat, stir in the minced jalapeño to the dressing.

        Combine: Drizzle the prepared dressing over the mixed vegetable salad. Using a spatula, gently toss everything together until the salad is well coated with the dressing. Finally, sprinkle the chopped fresh cilantro over the top and give the salad one last gentle toss.

          Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes prior to serving to allow the flavors to meld together and enhance the freshness of the ingredients.

            Serve: Before serving, give the salad a gentle toss to redistribute the dressing. Serve this colorful and refreshing salad as a delightful side dish or enjoy it as a light meal all on its own!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                Presentation Tips: Serve the salad in a large clear bowl to showcase its vibrant colors, and consider garnishing it with additional cilantro and lime wedges for a beautiful finishing touch!