Black Bean and Corn Salad

This Black Bean and Corn Salad is a style of summer season in each chunk!

A vibrant combination of contemporary corn, hearty black beans, juicy tomatoes, and crisp peppers, all tied along with a easy zesty French dressing.

Excellent as a BBQ aspect or a stand-alone lunch, it’s a recipe you’ll come again to all summer season lengthy.

bowl of Black Bean and Corn Salad with limes

When produce is contemporary, I lean in the direction of salads for an enormous portion of our meals. Assume past lettuce and take a look at salads which can be mixtures of veggies like my fave cucumber tomato salad.

This easy salad begins with grilled corn (and even leftover boiled corn) lower proper off the cob.

Elements for this Black Bean Corn Salad

Corn Kernels: The star of this dish, contemporary corn kernels add a pure sweetness and crunch. If contemporary corn isn’t obtainable, use canned or frozen. To take it to the following stage, grill the corn on the cob for an additional enhance of taste.

Black Beans: Black beans deliver a protein punch and can fill you up. Be at liberty to substitute with different beans, like kidney, pinto beans, or black eyed peas (Cowboy Caviar model), if desired.

Cherry Tomatoes, Peppers, and Purple Onion: These vibrant veggies add shade, crunch, and freshness. Whereas cherry tomatoes are nice, any ripe tomatoes will work. As for peppers, use any shade you could have available; orange or purple bell peppers are sweeter than inexperienced peppers. Purple onions could be swapped with milder inexperienced onions if most well-liked.

Cilantro and Cotija Cheese: Recent cilantro lends an herby freshness, however subsitute parsley if cilantro isn’t your factor. Cotija cheese provides a salty notice and it may be changed with feta.

Dressing: A easy mixture of olive oil, lime juice, chili powder, and cumin, this dressing is zesty with a touch of spice. Lemon juice or vinegar can exchange lime juice if wanted.

ingredients to make Black Bean and Corn Salad in a bowl

The way to Make Black Bean and Corn Salad

Corn and black bean salad is an easy course of. It’s as straightforward as 1, 2, 3!

Mix all dressing components, and put aside.
Prep the veggies and mix all components in a big bowl.
Refrigerate for about an hour.

Sprinkle with chopped parsley or cilantro leaves and a slice of avocado or two in the event you’d like and serve contemporary.

Black Bean Corn Salad in a bowl with a spoon

To Retailer Leftovers

Tomatoes, particularly after being lower, generally tend to get mushy within the fridge. Should you’re going to be serving this recipe over a interval of some days, add contemporary tomatoes to every serving.
Leftovers of this recipe don’t freeze properly.

So Many Summer time Salads!

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Black Bean and Corn Salad

This Mexican-inspired Black Bean and Corn Salad is a straightforward summer season recipe filled with contemporary veggies!

Prep Time 20 minutes

Chill Time 1 hour

Complete Time 1 hour 20 minutes

In a small bowl, whisk oil, lime juice, chili powder, cumin, salt, and pepper till mixed. Put aside.
In a big mixing bowl, mix corn, beans, tomatoes, bell pepper, and onion in a medium bowl.
Pour the dressing over the salad and toss to mix. Generously season with salt & pepper. Chill for at the very least 1 hour.
Prime with feta and extra cilantro if desired.

For a little bit warmth, add 1 finely diced jalapeño.
Relying on the dimensions of your lime, you will have a little bit kind of juice, that’s okay!
Serve this over grilled hen or fish or get pleasure from it as a dip for tortilla chips.
Retailer leftover bean salad in a coated container within the fridge for as much as 4 days. Stir once more earlier than serving.

Diet info offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Lunch, Salad

Delicacies Mexican

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