A colorful bowl of black bean and corn salad sits invitingly on the table, bursting with flavors that dance on your tongue. Imagine the crunch of sweet corn mingling with the earthiness of black beans; it’s a fiesta in every bite! The zesty lime dressing adds a tangy kick that makes your taste buds sing while your heart does a little happy dance.

this recipe

This delightful dish isn’t just for summer barbecues—oh no! It’s perfect for any occasion. Whether you’re hosting a family gathering or just looking to impress your couch at movie night, this black bean and corn salad will steal the show. Get ready for an explosion of flavor that feels like a warm hug from your favorite aunt.

I remember the first time I prepared this dish for my friends. Their eyes lit up when they tried it, and suddenly it became my go-to recipe for potlucks.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Black Beans: Use canned beans for convenience or soak dried beans overnight for richer flavor.
• Fresh Corn: Sweet summer corn is ideal; feel free to use frozen if fresh isn’t available.
• Red Bell Pepper: This adds crunch and sweetness; choose one that feels heavy for its size.
• Red Onion: Use finely chopped red onion to add sharpness without being overpowering.
• Cilantro: Fresh cilantro elevates the salad’s flavor; chop it roughly or finely according to your preference.
• Lime Juice: Freshly squeezed lime juice brightens everything up; bottled juice just doesn’t cut it!
• Olive Oil: A good quality extra virgin olive oil enhances the dressing’s richness.
• Salt & Pepper: Basic seasonings that you can adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the Ingredients: Begin by rinsing one can of black beans under cold water until the liquid runs clear. Drain well before adding them to your mixing bowl.

Chop the Veggies: Dice one red bell pepper and half an onion into small pieces. The goal here is to create little flavor bombs in each bite.

Prepare the Corn: If using fresh corn, cut kernels off two ears of cooked corn. If using frozen, simply thaw them under cold water before adding.

Mix Everything Together: In a large bowl, combine black beans, fresh corn, diced red pepper, onion, and roughly chopped cilantro. Stir gently but thoroughly until all ingredients are mixed.

Whisk Up The Dressing: In a small bowl, whisk together ¼ cup olive oil with ¼ cup lime juice along with salt and pepper to taste until emulsified.

Toss It Up: Pour the dressing over your colorful mixture. Toss gently to coat evenly. Feel free to adjust seasoning as needed; sometimes you just need more zing!

Let It Chill: Allow the salad to sit in the fridge for about 30 minutes before serving. This resting time lets flavors marry together beautifully.

And there you have it—a stunning black bean and corn salad ready to dazzle at any table! Serve it alongside grilled meats or enjoy it straight from the bowl while binge-watching your favorite show (no judgment here).

Perfecting the Cooking Process

Start by rinsing the black beans and corn thoroughly to remove excess sodium. Chop your veggies while letting them soak in lime juice for flavor enhancement.

Add Your Touch

Consider adding diced avocado for creaminess or jalapeños for a spicy kick. Fresh herbs like cilantro can also elevate the freshness of your salad.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold, as reheating may alter the texture of fresh ingredients.

I remember the first time I made this Black Bean and Corn Salad for a family gathering. Everyone raved about it, and I felt like a kitchen rockstar!

FAQ

How long can I store Black Bean and Corn Salad?

You can store it in the fridge for up to three days without losing flavor.

Can I use canned beans instead of dried?

Absolutely! Canned beans save time and still provide great flavor and texture.

What can I add to make it spicy?

Adding diced jalapeños or hot sauce will give your salad an exciting kick!

Print

Black Bean and Corn Salad

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• Author: Sofia
• Total Time: 15 minutes
• Yield: Serves approximately 4 people 1x

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Description

Black Bean and Corn Salad is a colorful, healthy dish bursting with flavor. This zesty salad combines sweet corn and hearty black beans, perfect as a side or light meal.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup fresh corn kernels (or 1 cup frozen corn, thawed)
• 1 medium red bell pepper, diced
• ½ medium red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• ¼ cup lime juice (freshly squeezed)
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse the black beans under cold water until the liquid runs clear; drain well.
2. Dice the red bell pepper and finely chop the red onion.
3. If using fresh corn, cut kernels off cooked ears; if using frozen corn, thaw under cold water.
4. In a large bowl, combine black beans, corn, bell pepper, onion, and cilantro.
5. In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.
6. Pour the dressing over the salad mixture and toss gently to coat evenly.
7. Let the salad chill in the fridge for about 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 3g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg

Keywords: - For added creaminess, mix in diced avocado. - Spice it up with jalapeños or your favorite hot sauce for an exciting kick. - Store leftovers in an airtight container in the fridge for up to three days.