Black Bean and Corn Salad
This black bean and corn salad is fresh, vibrant, and packed with flavor. With a simple mix of black beans, sweet corn, and other colorful ingredients, it makes a perfect side dish, light lunch, or easy potluck favorite. Versatile and quick to prepare, it's a go-to for warm-weather meals.
Servings 8 cups
Calories 249kcal
Ingredients
- 30 ounces black beans (2 cans, rinsed and drained)
- 4 tomatoes (small to medium, diced)
- 1.5 cup frozen corn (cooked and cooled)
- 1/2 purple onion (diced)
- 1/4 teaspoon salt
- 1/16 teaspoon pepper
- 1 teaspoon dried parsley (or fresh cilantro)
- 2 ounces lime juice
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
- 2 cloves garlic (chopped)
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder (optional)
Instructions
- Boil water for the corn; once done, set in the corn in the refrigerator for faster cooling.1.5 cup frozen corn
- Place rinsed and drained beans in a medium mixing bowl.30 ounces black beans
- Add tomatoes, onion, corn, salt, pepper, parsley, lime juice, garlic, cumin, chipotle powder, oil, and balsamic vinegar and mix with a spatula until it is incorporated.4 tomatoes, 1.5 cup frozen corn, 1/2 purple onion, 1/4 teaspoon salt, 1/16 teaspoon pepper, 1 teaspoon dried parsley, 2 ounces lime juice, 1/4 cup olive oil, 1/8 cup balsamic vinegar, 2 cloves garlic, 1 teaspoon ground cumin, 1/4 teaspoon chipotle powder
- Transfer to a serving bowl, it makes for a very pretty dish.
- Serve, eat, and enjoy.
Notes
Adjust oil, vinegar and lime juice to suit your needs!
Add 1/8 cup fresh chopped cilantro for a fresh taste!
Helpful tips
- The beauty of this recipe is that although I love the way it is written best, you can vary it any way you like to suit your tastes.
- If I bring this bean salad to a BBQ and know that it will be eaten in one sitting, I add a couple of chopped avocados. If I'm making it for hubby and I to eat, I don't add the avocado to the mixture, but I will add chunks to the individual bowls.
- If you're using canned beans, as I do, be sure to rinse and drain them thoroughly.
- When cooking the corn, don’t add salt to the water.
- If you use fresh corn, try to keep the kernels intact as much as you can. I cut it as close to the cob as I can.
- Use a 2:1 ratio of oil to vinegar.
- Salt and pepper to taste, I use a scant ¼ teaspoon of salt and a few grinds of pepper.
- Love fresh parsley or cilantro? Add it (I usually do add cilantro, but I didn't have any on hand, and I was too lazy to run to the store.)
- As the salad sits, the flavors meld and become even more delicious - it's excellent when eaten as leftovers. You can store it in the fridge in an airtight container for at least a week.
- I like to sprinkle some cotija cheese on top of the salad just before serving it.
- I always chill the corn salad before serving it. It helps the flavors meld.
Nutrition
Serving: 1cup | Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 636mg | Fiber: 10g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 13.3mg | Calcium: 36mg | Iron: 2.7mg