This black bean and corn salad has the flavors of summer in every bite.
A vibrant mix of fresh corn, hearty black beans, juicy tomatoes and crunchy peppers, all served with a simple tangy vinaigrette.
Perfect as a side to a barbecue or as a stand-alone lunch, it’s a recipe you’ll keep coming back to all summer long.
When the produce is fresh, salads make up the majority of the meal. Go beyond lettuce and try salads that combine veggies, such as my favorite cucumber tomato salad.
This simple salad starts with roasted corn cut from the cob (or even leftover boiled corn).
black bean corn salad ingredients
corn kernels: Fresh corn kernels, the star of this dish, add natural sweetness and crunchiness. If fresh corn is not available, use canned or frozen. To take it to the next level, grill the corn cobs for extra flavor.
Black bean: Black beans deliver a punch of protein and leave you feeling full. Feel free to substitute other beans such as kidney beans, pinto beans, black eyed peas (cowboy caviar style) if desired.
cherry tomatoes, peppers, red onions: These vibrant vegetables add color, crunchiness and freshness. Cherry tomatoes are also delicious, but you can use any ripe tomato. As for peppers, use whatever color you have on hand. Orange and red peppers are sweeter than green peppers. If you prefer, you can replace the red onion with mild green onions.
coriander and cotiha cheese: Fresh coriander gives herbal freshness, but if you don’t like coriander, use parsley instead. Cotiha cheese adds saltiness, but can be replaced with feta cheese.
dressing: A dressing with a spicy spice scent that is a simple mixture of olive oil, lime juice, chili powder and cumin. Lemon juice or vinegar can be substituted for lime juice if desired.
How to make black bean and corn salad
Corn and black bean salad is an easy recipe. It’s as easy as 1, 2, 3!
- Mix all dressing ingredients and set aside.
- Prepare the vegetables and mix all the ingredients in a large bowl.
- Refrigerate for about 1 hour.
If desired, sprinkle with chopped parsley or coriander leaves and 1-2 slices of avocado and serve fresh.
to store leftovers
- Tomatoes tend to become mushy in the refrigerator, especially after being cut. If you are serving this recipe over several days, add fresh tomatoes to each serving.
- Leftovers from this recipe are hard to freeze.
So many summer salads!
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black bean and corn salad
This Mexican black bean and corn salad is an easy summer recipe full of fresh vegetables.
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In a small bowl, combine the oil, lime juice, chili powder, cumin, salt and pepper. Set it aside.
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In a large mixing bowl, combine corn, beans, tomatoes, peppers, and onions in medium bowl.
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Pour the dressing over the salad and mix. Season generously with salt and pepper. Chill for at least 1 hour.
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Top with feta cheese and additional cilantro, if desired.
Depending on the size of the lime, you may need a little more or less juice.
Serve over grilled chicken or fish, or enjoy as a dip for tortilla chips.
Leftover bean salad can be stored in a covered container in the refrigerator for up to 4 days. Stir again before eating.
calorie: 275 | carbohydrates: 38g | protein: 8g | obesity: 12g | saturated fat: 2g | sodium: 241mg | potassium: 495mg | fiber: 8g | sugar: 7g | Vitamin A: 985IU | Vitamin C: 52.6mg | calcium: 30mg | iron: 2.3mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
course lunch, salad
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