Black Bean & Sweet Corn Salad Recipe – Maple Lime Dressing

Last Updated on 4 months by Neha Deshmukh

Black Bean & Sweet Corn Salad Recipe – Maple Lime Dressing

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and delicious side dish. This Black Bean & Sweet Corn Salad with a zesty Maple Lime Dressing is exactly that! I first whipped this up for a summer potluck, and it was gone in minutes. Seriously, people were asking for the recipe before I even had a chance to pack up! It’s become a staple in my kitchen ever since.

Why You’ll Love This Recipe

This salad is a total winner for so many reasons. It’s incredibly easy to make – we’re talking about 10 minutes of prep time! It’s packed with fresh flavors and textures, and it’s naturally gluten-free and can easily be made vegan. Plus, the maple lime dressing is seriously addictive. It’s the perfect balance of sweet, tangy, and a little bit zesty.

Ingredients

Here’s what you’ll need to create this vibrant salad:

• 15 oz can black beans, rinsed and drained (approx. 425g)
• 1 cup sweet corn (approx. 150g) – fresh off the cob is best!
• 1 small red onion, diced
• 1 jalapeno, seeded and minced (optional)
• ¼ cup chopped cilantro (approx. 30g)
• 1 tablespoon olive oil (approx. 15ml)
• ½ tablespoon maple syrup (approx. 7.5ml)
• Juice of 2 small limes (approx. 60ml)
• Salt to taste
• Black pepper to taste
• 1 avocado, diced

Ingredient Notes

Let’s talk ingredients for a sec! I love using pure maple syrup in this dressing – it adds a lovely natural sweetness that complements the lime juice beautifully. It’s a much healthier alternative to refined sugar, and the flavour is just so good.

Fresh cilantro is a must, in my opinion. It really brightens up the whole salad. Don’t skimp on it! If you’re not a fan, you can try parsley, but it won’t be quite the same.

And the jalapeno? That’s totally optional! I like a little kick, but if you’re sensitive to spice, feel free to leave it out. You can always add a pinch of cayenne pepper later if you change your mind.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the black beans, sweet corn, diced red onion, jalapeno (if using), and chopped cilantro.
2. In a small bowl, whisk together the olive oil, maple syrup, lime juice, salt, and pepper. Give it a good whisk until everything is nicely combined.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Now, here’s a little trick I learned the hard way: cover the bowl with plastic wrap and refrigerate for at least 30-45 minutes. This allows all those amazing flavors to meld together. Trust me, it makes a huge difference!
5. Just before serving, gently fold in the diced avocado. You want to keep it from getting mushy, so don’t add it too early.

Expert Tips

• Don’t overmix the salad once you’ve added the avocado. You want to keep those beautiful green chunks intact!
• For a more intense flavour, try grilling the corn on the cob before cutting it off.
• If you’re short on time, you can use pre-cut avocado, but fresh is always best.

Variations

This salad is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your maple syrup to ensure it’s 100% pure.
• Spice Level Adjustment – Mild to Hot: Control the heat by adjusting the amount of jalapeno you use, or by adding a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped serrano pepper for serious heat!
• Summer BBQ Side Dish: This is the perfect side for grilled chicken, fish, or veggie burgers. It’s always a hit at our family barbecues.
• Southwestern Flavor Boost: Add a tablespoon of chopped roasted red peppers and a teaspoon of cumin to the dressing for a more Southwestern vibe.

Serving Suggestions

This Black Bean & Sweet Corn Salad is fantastic on its own, but it also pairs well with so many things!

• Serve it as a side dish with grilled meats or fish.
• Spoon it over a bed of greens for a light and healthy lunch.
• Use it as a filling for tacos or burritos.
• Serve with tortilla chips for a delicious and colourful dip.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado will start to brown after a while, so it’s best to enjoy it fresh. If you do have leftovers, squeeze a little extra lime juice over the top to help prevent browning.

FAQs

Let’s answer some common questions:

How long can this salad be refrigerated before the avocado browns?
Ideally, enjoy it within a few hours of adding the avocado. If you need to store it, the lime juice trick helps, but it won’t stay perfect for days.

Can I use frozen corn in this recipe?
Absolutely! Just make sure to thaw it completely and pat it dry before adding it to the salad.

What can I substitute for maple syrup?
You can use honey or agave nectar as a substitute, but the flavour will be slightly different.

Is this salad better made ahead of time or fresh?
It’s best to let the flavours meld for at least 30 minutes, but add the avocado right before serving for the best texture.

Can I add protein to make this a complete meal?
Definitely! Grilled chicken, shrimp, or tofu would all be delicious additions. You could also add a handful of quinoa or chickpeas.