Black bean and corn salad with a tangy chili lime vinaigrette is the perfect summery salad. Loaded with fresh corn, black beans, avocados and veggies, it is going to disappear first at your next barbecue!
4earscorn(or around 2 ½ cups of cooked corn kernels)
19ozcan of black beans(drained & rinsed)
1jalapeno pepper(chopped; omit seeds to reduce heat)
¼red onion(finely chopped)
1 ½cupscherry tomatoes(halved)
Chili Lime Vinaigrette
3 tablespoonswhite wine vinegar
1tablespoonmaple syrup(or honey)
Cook corn in the Instant Pot or on the stove. Cool enough to handle and cut off the corn kernels.
Combine all salad ingredients in a large bowl.
Shake together vinaigrette and pour over the salad just before serving.
This salad is best consumed within a few hours of preparing.
To store for meal prep, divide the dressing between 4-6 1 pint jars and layer in the following order: black beans, corn, bell peppers, jalapeno, onion, tomatoes. Omit the cilantro and avocado.To serve- pour everything out into a bowl and toss up to coat in the dressing.
Nutritional information is for ⅛ of the batch which is an estimated 1 cup. For a meal-sized salad, use 1 ½ to 2 cup portions.