corn and black beans salad recipe

Written ByJenny Smyth Posted on
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The Best corn and black beans salad recipe

I’m so excited to share with you my favorite corn and black beans salad recipe! This dish has been a staple in our household for years, and it’s perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with family and friends. The combination of sweet corn, earthy black beans, and crunchy veggies is simply irresistible.

Plus, it’s incredibly easy to make and can be prepared in just 30 minutes. My kids love helping me in the kitchen, and this recipe is a great way to get them involved in cooking. They can assist with measuring out the ingredients, mixing the salad, and even helping to assemble the bowls.

It’s a great way to spend quality time together as a family while also making a delicious meal. As for where this recipe comes from, I first discovered it on a trip to Mexico where I fell in love with the vibrant flavors and colors of the local cuisine. Since then, I’ve adapted it to suit our tastes and dietary needs.

The result is a mouthwatering salad that’s full of texture and flavor. One of the key techniques in making this recipe is using fresh corn on the cob. It’s essential to get high-quality ingredients if you want the best results.

I recommend using a mix of yellow and white corn for the best flavor and texture combination.

Corn and Black Beans Salad

4.7 from 1239 votes

A vibrant and refreshing salad featuring sweet corn, hearty black beans, and crisp vegetables tossed in a zesty lime dressing. Perfect as a side dish or a light main course for summer gatherings.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

2 cups cooked black beans (canned, rinsed and drained)
2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1 jalapeno, seeded and minced
1/2 cup fresh cilantro, chopped
1 avocado, diced

For the Dressing

3 tablespoons lime juice (about 2 limes)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1In a large mixing bowl, combine the black beans, corn kernels, diced red bell pepper, red onion, minced jalapeno, and chopped cilantro.
2Stir gently to distribute the ingredients evenly.
3In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until the dressing is well blended.
4The dressing should have a bright, tangy aroma.
5Pour the dressing over the salad mixture and toss gently to coat all ingredients.
6Let the salad sit for 5 minutes at room temperature to allow the flavors to meld.
7Just before serving, fold in the diced avocado gently to avoid mashing.
8Serve immediately or refrigerate for up to 2 hours for a chilled salad.

🔧Equipment

Large mixing bowl
Small bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 38g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a smoky flavor, grill the corn on high heat for 8 minutes until charred, then cut off the cob. Adjust the jalapeno to your spice preference.

Watch Video Of How Corn and Black Beans Salad Works

This corn and black bean salad is a staple in my kitchen because it is easy, healthy, and always a hit. I love that I can make it in minutes and it works for a quick lunch or a side dish at a family dinner.

It travels well to picnics and potlucks and never gets soggy. I usually store leftovers in a glass container in the fridge and they taste even better the next day.

To serve it again, I just let it sit at room temperature for a few minutes or give it a quick stir. If I want to reheat it, I warm it gently in a skillet for about two minutes, but it is also delicious cold.

I also like to spoon it over greens for a hearty salad or wrap it in a tortilla for a quick burrito. No matter how I serve it, this recipe always gets compliments and empty bowls.

❓ Frequently Asked Questions About Corn and Black Beans Salad

1. Can I use frozen corn instead of canned?

Yes, you can use frozen corn. Just thaw it completely and pat it dry with a paper towel before adding it to the salad. Canned corn is fine too, just rinse and drain it well.

2. How long does this salad keep in the fridge?

It stays good for about 3 to 4 days in an airtight container. The flavors actually get better after a day or two. Just give it a stir before serving.

3. Can I add other vegetables to this salad?

Absolutely. Diced avocado, cherry tomatoes, or chopped jalapeno are great additions. Just keep the base of corn and black beans and add what you have on hand.

4. Is this salad spicy?

No, it is not spicy on its own. The cumin and lime give it a mild warmth. If you want heat, add a diced jalapeno or a pinch of cayenne pepper to the dressing.

5. Can I make this salad ahead of time?

Yes, it is perfect for making ahead. Prepare it a few hours or even a day before you plan to serve it. Just keep it chilled and add any avocado right before serving to keep it from browning.

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