Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
This easy salad comes together quickly and works as a side dish, a great topping for tacos, or as an appetizer with tortilla chips. Think of this as a medley of the most exciting parts of a vegetarian burrito bowl, unadulterated by rice, and hyped up by a little honey-lime action.
It stores well in the refrigerator and can be made up to one day in advance. If making more than an hour ahead of time, I prefer to wait on adding the avocado to keep it fresh and green for the salad. For a vegan version, simply skip the cheese and you are all good to go!
Have you made this yet? Let us know what you think in the comments below!
Editor's note: The introduction to this recipe was updated on March 14, 2022 to include more information.
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 20 mins
Ingredients
- 1
(15-oz.) can black beans, rinsed and drained
- 1 c.
frozen corn, thawed
- 1
avocado, diced
- 1
jalapeño, seeds removed and finely chopped
- 1/2 c.
quartered cherry tomatoes
- 1/4
medium red onion, diced
- 1/4 c.
freshly chopped cilantro
Juice of 1 lime
- 2 tbsp.
extra-virgin olive oil
- 1/2 tbsp.
honey
- 1
clove garlic, minced
- 1/2 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
- 1/4 c.
crumbled cotija
Directions
- Step 1In a large bowl, combine beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro.
- Step 2In a small bowl, whisk together lime juice, oil, honey, and cumin. Season with salt and pepper.
- Step 3Pour dressing over salad mixture and toss to combine. Add cotija and toss again. Season to taste with more salt and pepper.