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Black Bean and Corn Salad

1⁄3 cup freshly squeezed lime juice
1/2 cup cold-pressed, olive oil
1 garlic clove, minced
1 teaspoon fine sea salt
1⁄8 teaspoon cayenne pepper

Two 15-ounce cans black beans, rinsed and drained
2 ears of corn, kernels cut off the cob, or 11/2 cups frozen corn, thawed
1 avocado, peeled, stone removed, and cut into 1/2-inch pieces
1 small red bell pepper, seeded and cut into 1/2-inch pieces
2 medium tomatoes, cut into 1/2-inch pieces
6 green onions, with tops, finely chopped
1 fresh hot chile pepper, seeded and minced
1/2 cup coarsely chopped fresh cilantro (optional)


For the dressing, shake the lime juice, olive oil, garlic, salt, and cayenne pepper in a small covered jar until the ingredients are well mixed.
In a salad bowl, combine the canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.
Shake the dressing again, and pour it over the salad. Stir to thoroughly coat the salad.
Tip: The salad can be prepared a few hours ahead, but don’t add the avocado until serving time. Refrigerate, and adjust the seasoning before serving.