This easy and flavorful Mexican corn salad recipe is a perfect side dish for any meal, and can be made vegan or vegetarian.
01
In a large bowl, combine black beans, corn, onion, cilantro, lime juice, olive oil, chili powder, salt, and pepper. Toss.
02
Scoop the avocado flesh out into the food processor along with the garlic cloves and chopped cilantro.
03
Add the remaining ingredients and then pulse until it's combined into a creamy texture.
04
Drizzle avocado lime cilantro dressing to your Mexican corn salad. Serve and enjoy!
- Grill or char the corn briefly for a smoky flavor before cutting it off the cob. - If time allows, let the salad sit in the refrigerator for an hour or so before serving, but do not add salt or dressing beforehand.