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Sweet Tomatoes Baja Bean And Cilantro Salad

Sweet Tomatoes Baja Bean And Cilantro Salad - recipe card
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This vibrant, no-cook salad combines creamy black beans, sweet corn, and crisp bell peppers with a tangy lime-cilantro dressing. Finished with a crunchy tortilla chip topping, it delivers a bold Baja-inspired flavor profile perfect for a light lunch or side dish.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed (or 1 ear fresh corn, kernels cut off)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped (packed)
  • 1 large avocado (about 200 g), peeled, pitted, and diced
  • 1/4 cup fresh lime juice (from 2–3 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup crushed tortilla chips (plain, not flavored), for garnish (optional)

Instructions

  1. Drain and rinse the black beans thoroughly under cold running water in a fine-mesh strainer. Shake off excess water and set aside to drain completely. This removes excess sodium and prevents the salad from becoming watery.
  2. If using frozen corn, thaw it by placing the kernels in a bowl of warm water for 2 minutes, then drain well. Pat dry with a paper towel to remove surface moisture. Alternatively, cut kernels from 1 ear of fresh corn—no cooking needed.
  3. Dice the red bell pepper and red onion into uniform 1/4-inch pieces to ensure even distribution in every bite. Finely chop the cilantro, including tender stems, for maximum flavor.
  4. In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, kosher salt, and black pepper until emulsified. Taste and adjust salt and lime acidity if desired; the dressing should be bright and tangy.
  5. In a large mixing bowl, combine the drained black beans, thawed corn, diced red bell pepper, red onion, and chopped cilantro. Toss gently with a rubber spatula to distribute ingredients evenly.
  6. Pour the lime-cumin dressing over the bean mixture and fold gently until everything is evenly coated. Be careful not to mash the beans. The dressing should lightly cling to the vegetables.
  7. Just before serving, gently fold in the diced avocado. Adding avocado last prevents it from becoming mushy or browning from the acidic dressing too quickly.
  8. Taste the salad and adjust seasoning if needed—add a pinch more salt or a squeeze of lime for brightness. For best texture, serve immediately at room temperature.
  9. If desired, sprinkle crushed tortilla chips over the top just before serving for a crunchy contrast. Alternatively, serve the salad alongside chips for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will brown and the chips will soften, so add those only when serving. This salad does not freeze well. For a creamier version, mash half the avocado and stir it into the dressing before adding the remaining diced avocado.

Nutrition

Keywords: Baja bean salad, cilantro salad, black bean salad, corn salad, no-cook salad, Mexican side dish, summer salad, vegan salad, gluten-free salad, quick salad, healthy lunch

Find it online: https://copycatkitchenco.com/sweet-tomatoes-baja-bean-and-cilantro-salad/