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Cajun Black Bean and Corn Salad
Cajun Black Bean and Corn Salad is an excellent no-mayo salad option to bring to a picnic and a great meal prep option for a light lunch you can eat all week. This is a new family favorite recipe!
Course
Salad, Side Dish
Cuisine
American, Mexican
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
Ingredients
Salad:
6
ears
corn on the cob,
grilled (this ends up being 2 ¼ cups of corn if you're using frozen)
1
14.5 ounce can
black beans,
rinsed and drained
1
pint
grape tomatoes,
halved
1
bunch
green onions,
chopped- green parts only
1
Anaheim pepper,
seeded and diced (if you want a spicier salad you can use 2-3 serrano peppers seeded and diced)
2-3
Tablespoons
fresh cilantro,
roughly chopped
1
ripe
avocado,
diced
Dressing:
½
cup
fresh squeezed lime juice
(around 3-4 limes)
¼
cup
extra virgin olive oil
½
teaspoon
honey
1
teaspoon
cajun seasoning
1
teaspoon
kosher salt
¼
teaspoon
ground black pepper
Instructions
Add all salad ingredients into a large mixing bowl, with the avocado chunks together on the very top of the pile.
In a small bowl (or your measuring cup) whisk together all dressing ingredients until well combined.
Pour the dressing into the bowl aiming for the top of the avocado chunks.
Use a large spoon to mix the salad until well combined and fully coated with dressing.
Taste and adjust seasonings to your liking. Refrigerate until you're ready to serve.
Notes
This will last a few days in the refrigerator.