Print

Black Bean Corn Salad

Black Bean Corn Salad
Print Recipe

Black Bean Corn Salad is a vibrant, fresh, and zesty dish that combines sweet corn, hearty black beans, crisp vegetables, and a tangy lime dressing. Perfect for summer BBQs, quick lunches, or as a delicious and nutritious side, this salad is easy to prepare, customizable, and loaded with protein, fiber, and antioxidants.

Ingredients

Scale

Salad Ingredients

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 to 1 ½ cups corn kernels (fresh, grilled, or thawed frozen)
  • 1 medium red bell pepper, finely chopped
  • ½ medium red onion, finely chopped
  • ¼ cup fresh cilantro, finely chopped

Dressing Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 small jalapeño, minced (optional)

Optional Additions

  • 1 ripe avocado, diced
  • Chili powder or cayenne pepper, to taste
  • ¼ cup crumbled feta or cotija cheese (use plant-based for vegan)

Instructions

  1. Prepare the ingredients: Rinse and drain the black beans thoroughly. Finely chop the red bell pepper, red onion, and cilantro. If using fresh corn, grill or boil it, then cut off the kernels.
  2. Mix the salad base: In a large bowl, combine black beans, corn kernels, bell pepper, red onion, and cilantro. Toss gently to evenly distribute the ingredients.
  3. Make the dressing: Whisk together fresh lime juice, olive oil, salt, and pepper. Add minced jalapeño if a spicy kick is desired.
  4. Combine and chill: Pour the dressing over the salad and toss well to coat all ingredients. Refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve and enjoy: Give the salad a final toss before serving. Adjust seasoning if needed. Garnish with extra cilantro or cheese if desired.

Notes

  • Use freshly squeezed lime juice for the best flavor.
  • Rinse canned black beans thoroughly to reduce sodium and improve texture.
  • Chilling the salad before serving enhances the flavor blend.
  • Grill or toast corn to add smoky depth to the salad.
  • Adjust spice level with jalapeño or chili powder according to preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing the salad is not recommended; freeze components separately if needed.
  • Serve cold or at room temperature; reheating is not advised.

Nutrition

Keywords: Black Bean Corn Salad, summer salad, gluten-free salad, vegan salad, easy salad, healthy side dish, barbecue salad

Find it online: https://gourmetglazing.com/black-bean-corn-salad/