Black Bean Corn Salad Recipe

why make this recipe

Black Bean Corn Salad is a colorful and refreshing dish that’s perfect for any occasion. It’s not only vibrant and delicious but also healthy and filling. The combination of black beans and corn provides a great source of protein and fiber, while the fresh vegetables add crunch and flavor. Plus, it’s easy to make and can be served as a side dish or a main meal. Whether you’re hosting a barbecue, preparing a picnic, or looking for a quick lunch, this salad has you covered!

how to make Black Bean Corn Salad

Ingredients :

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 2 cups fresh or frozen corn)
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped (or parsley for an alternative)
• Juice of 2 limes (or 1/4 cup lemon juice for a twist)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Black beans can be swapped with kidney beans or chickpeas for a different flavor profile. Cilantro can be omitted if you’re not a fan and replaced with spinach or kale. Red onion can be replaced with green onions for a milder flavor.

Directions :

Step 1: Rinse and Drain
Begin by rinsing the canned black beans and corn under cold water. This step not only helps reduce sodium content but also improves the taste. Let them drain well.

Step 2: Chop the Vegetables
Using a sharp knife, dice the red bell pepper, cucumber, and red onion. Aim for bite-sized pieces for an easy mix and an appealing presentation. The colors should be vibrant and inviting!

Step 3: Mix the Ingredients
In a large mixing bowl, combine the rinsed black beans, corn, diced bell pepper, chopped cucumber, and red onion. Use a rubber spatula to gently mix the ingredients together, ensuring everything is evenly distributed.

Step 4: Prepare the Dressing
In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. This dressing will not only enhance the flavor but also add a zesty kick to your salad.

Step 5: Combine and Toss
Pour the dressing over the salad mixture. Add the chopped cilantro and gently toss everything to combine. Make sure every ingredient is coated with that flavorful dressing.

Step 6: Taste and Adjust
Before serving, taste the salad and adjust the seasoning as needed—add more lime juice for tanginess or salt for flavor depth. This is your creation, so tailor it to your palate!

how to serve Black Bean Corn Salad

Serve this salad chilled or at room temperature. It works great as a side dish for grilled meats or as a light lunch. You can also serve it over a bed of greens for an easy meal.

how to store Black Bean Corn Salad

Store any leftover salad in an airtight container in the refrigerator. It’s best eaten within 2-3 days. The flavors may intensify over time, making it even tastier!

tips to make Black Bean Corn Salad

• For extra crunch, you can add diced avocado or chopped jalapeños.
• Experiment with your favorite dressings if you want to switch things up.
• Make it a day ahead for a more developed flavor.

variation

If you’re looking to change things up, consider adding diced mango for a sweet twist or swapping the lime juice for balsamic vinegar for a different flavor profile.

FAQs

Q: Can I use frozen corn instead of canned corn?
A: Yes, frozen corn is a great option! Just thaw it before adding it to the salad.

Q: Is it necessary to add cumin?
A: Cumin adds a nice depth of flavor, but you can skip it if you prefer a milder taste.

Q: How long will the salad last in the fridge?
A: The salad is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.

Black Bean Corn Salad

A colorful and refreshing salad that's perfect for any occasion, providing a great source of protein and fiber.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Appetizer, Salad, Side Dish

Cuisine: Mexican, Southwestern

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can (15 oz) black beans, drained and rinsed Can be swapped with kidney beans or chickpeas.
• 1 can (15 oz) corn, drained (or 2 cups fresh or frozen corn) Frozen corn is a great option; just thaw before adding.
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1 small red onion, finely chopped Can be replaced with green onions.
• 1/4 cup fresh cilantro, chopped Can be replaced with parsley if desired.
• 2 tablespoons olive oil
• 1 teaspoon cumin Can be omitted for a milder flavor.
• to taste Salt and pepper
• 2 Juice of limes (or 1/4 cup lemon juice for a twist)

Method

 

Preparation

1. Begin by rinsing the canned black beans and corn under cold water. This step reduces sodium content and improves taste. Let them drain well.
2. Using a sharp knife, dice the red bell pepper, cucumber, and red onion into bite-sized pieces for easy mixing and a good presentation.

Mixing

1. In a large mixing bowl, combine the rinsed black beans, corn, diced bell pepper, chopped cucumber, and red onion. Gently mix everything with a rubber spatula.
2. In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.
3. Pour the dressing over the salad mixture, add chopped cilantro, and toss gently to ensure everything is coated in the dressing.
4. Taste the salad and adjust the seasoning as needed with lime juice or salt.

Notes

Serve chilled or at room temperature. Great as a side dish for grilled meats or a light lunch. Store leftovers in an airtight container for 2-3 days. The flavors may intensify over time.