Black Bean and Corn Salad Dressed with Salsa Fresca Olive Oil Blend

Juicy tomatoes, sweet corn, creamy avocado, and hearty black beans come together in this lively salad with crisp bell pepper, sharp red onion, and a squeeze of lime. Drizzled with Salsa Fresca Infused Olive Oil Blend, the whole bowl gets a fresh, zesty lift from real herbs and vegetables that makes every bite taste vivid and sun-kissed.

Garden Infuzions

Black Bean and Corn Salad Dressed with Salsa Fresca Olive Oil Blend

A bright black bean and corn salad with tomatoes, avocado, lime, and cilantro, finished with Salsa Fresca Infused Olive Oil Blend for a fresh, zesty flavor that feels right at home on any summer table.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Appetizers, Lunch, Side Dishes

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups cooked black beans drained and rinsed
• 2 cups fresh or frozen corn kernels
• 1 cup cherry tomatoes quartered
• 1 medium red bell pepper diced
• 1/2 cup red onion finely diced
• 1 avocado diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese
• 3 tablespoons Salsa Fresca Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small jalapeño seeded and minced, optional
• 1 tablespoon red wine vinegar optional

Equipment

• 1 Large skillet For warming the corn
• 1 Large mixing bowl For tossing the salad
• 1 Small bowl For whisking the dressing
• 1 whisk For mixing the dressing
• 1 Chef’s knife For chopping vegetables
• 1 Cutting board For prep

Method

 

Instructions

1. In a large skillet over medium heat, warm the corn for 3 to 5 minutes until it smells sweet and picks up a few golden spots, then let it cool slightly.
2. In a large mixing bowl, combine the black beans, corn, tomatoes, bell pepper, red onion, cilantro, cotija cheese, and jalapeño if using.
3. In a small bowl, whisk together the Salsa Fresca Infused Olive Oil Blend, lime juice, red wine vinegar if using, salt, and black pepper.
4. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Fold in the avocado last so it stays chunky, then taste and adjust with a little more salt, lime, or olive oil blend if needed.
6. Serve right away, or chill briefly if you want the flavors to settle together before serving.

Notes

This salad works best when the avocado is added at the end and the corn is cooled before tossing. If making ahead, mix everything except the avocado and add it just before serving. The Salsa Fresca Infused Olive Oil Blend brings a fresh, zesty finish that ties the salad together without overpowering the vegetables.

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Recipe Tips

For the best texture, drain and rinse the beans well, then let the corn cool before tossing everything together. Add the avocado last so it stays chunky and fresh in the finished salad.

Serving Suggestions

Serve this salad with tortilla chips, spoon it into lettuce cups, pile it onto grilled chicken, or tuck it beside tacos and burrito bowls. It also makes a colorful potluck side that disappears fast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For the freshest texture, keep the avocado separate and add it just before serving.

Variations

Swap in diced cucumber for extra crunch, add crumbled cotija for a salty finish, or use grilled corn for a deeper roasted flavor. You can also stir in cooked quinoa to make it more filling.

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