Enjoy a refreshing and zesty dish with this Black Bean and Corn Salad! This salad is not only easy to prepare but also packed with vibrant flavors and healthy ingredients. Perfect for busy days, it can be served as a side or a light main dish, making it a versatile choice for any meal.
Recipe Information
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes (including chilling)
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 7g
Carbohydrates: 22g
Fat: 5g
Fiber: 6g
Sugar: 3g
Sodium: 250mg
Why Make Black Bean and Corn Salad
Black Bean and Corn Salad is a fantastic option when you’re looking for something healthy yet delicious. It’s loaded with protein from the black beans and fiber that keeps you feeling full. This salad is great for meal prep, as it can be made ahead of time and eaten throughout the week. Plus, it’s highly customizable—add your favorite veggies, spices, or dressings to make it your own!
How to Make Black Bean and Corn Salad Step by Step
Ingredients
1 15-oz can black beans (drained and rinsed)
1 15-oz can corn (drained or 2 cups fresh/frozen corn, cooked)
1 red bell pepper (diced)
1/2 red onion (finely chopped)
2 jalapeños (seeded and finely chopped, optional)
¼ cup fresh cilantro (chopped)
2 tablespoons olive oil
Juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
½ teaspoon garlic powder
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon ground cumin
Directions
In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño (if using), and cilantro.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper.
Pour the dressing over the salad and toss until all the ingredients are well coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Give the salad a good toss before serving.
How to Serve Black Bean and Corn Salad
This delightful salad can be served on its own or alongside grilled chicken or fish for a complete meal. It also pairs wonderfully with tortilla chips for a crisp, refreshing appetizer. For a brunch option, serve it over mixed greens with avocado slices for added creaminess.
How to Store Black Bean and Corn Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. While it’s not ideal to freeze, you can keep the salad refrigerated and make sure to give it a good stir before serving again to re-distribute the dressing.
Expert Tips for Cooking Black Bean and Corn Salad
- Use fresh ingredients for a brighter flavor.
- Adjust the heat by adding more or fewer jalapeños, or substituting with a milder pepper, if desired.
- For added texture, toss in diced avocado just before serving.
- Customize the dressing with additional herbs like oregano or add a splash of hot sauce for an extra kick.
- This salad is great for picnics; just make sure to keep it cool.
Delicious Variations of Black Bean and Corn Salad
For a spicy twist, try adding diced chipotle peppers in adobo sauce. Consider a herbed version by adding diced cucumber and fresh mint for a refreshing touch. If you prefer a citrusy flavor, substitute the lime with orange juice for a sweet undertone.
Frequently Asked Questions about Black Bean and Corn Salad
Can I make Black Bean and Corn Salad ahead of time? Yes, this salad tastes even better when chilled for a few hours or overnight, allowing flavors to deepen.
Is this salad vegan-friendly? Absolutely! All the ingredients are plant-based, making it a great choice for vegans.
Can I add other ingredients? Definitely! Feel free to add avocado, diced tomatoes, or even chicken for a heartier dish.
Conclusion
Give this Black Bean and Corn Salad a try! With its vibrant flavors and healthy ingredients, it’s a dish you’ll want to make regularly. Easy, delicious, and versatile, it’s perfect for any occasion or just a quick meal at home. Enjoy!
Black Bean and Corn Salad
Ingredients
Main Ingredients
- 1 15-oz can black beans (drained and rinsed)
- 1 15-oz can corn (drained or 2 cups fresh/frozen corn, cooked)
- 1 red bell pepper (diced)
- 1/2 red onion (finely chopped)
- 2 jalapeños (seeded and finely chopped, optional) Adjust heat level as desired
- ¼ cup fresh cilantro (chopped)
Dressing
- 2 tablespoons olive oil
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground cumin
Instructions
Preparation
- In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño (if using), and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss until all the ingredients are well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Give the salad a good toss before serving.
