Ingredients (serves 2)
2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn, thawed)
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 ripe avocado, diced
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
Juice of 1-2 limes
2 tbsp olive oil
1/2 tsp ground cumin
Sea salt and black pepper, to taste
Optional: crumbled cotija or feta
Instructions
Heat a dry skillet over medium-high heat. Add the corn and let it sit undisturbed for a minute or two before stirring, cooking about 5-6 minutes total until lightly charred in spots.
Let the corn cool slightly, then add it to a large bowl with the black beans, tomatoes, avocado, and red onion.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Stir in the cilantro and top with cotija or feta, if using.
Serve right away, or pop it in the fridge for 15 minutes if you like it extra cold — either way, it's ready in about 10 minutes flat.
Corn is at its sweetest right now, and this charred corn and black bean salad is the kind of five-minute Sunday reset that's a little smoky, a little bright, and full of texture. Pair it with our Beet-A-Bliss — the earthy sweetness of beet, carrot, and apple rounds out the char and lime beautifully, plus it's a heart-healthy way to close out the week.