Why You’ll Love This Recipe
Black Bean and Corn Salad is a vibrant and refreshing dish that is perfect for any occasion. Whether you’re looking for a quick side dish, a healthy meal prep option, or a flavorful topping for tacos, this salad is a great choice. It is packed with protein-rich black beans, sweet corn, and a medley of fresh vegetables, making it both nutritious and delicious. Plus, it comes together in just minutes and requires no cooking, making it ideal for warm-weather meals.
Ingredients
black beans corn cherry tomatoes red bell pepper green bell pepper red onion cilantro jalapeño lime juice olive oil garlic cumin salt black pepper
Directions
- Prepare the Ingredients: Drain and rinse the black beans thoroughly. Drain the corn if using canned or thaw if using frozen. Chop the cherry tomatoes, bell peppers, red onion, cilantro, and jalapeño.
- Mix the Dressing: In a small bowl, whisk together lime juice, olive oil, minced garlic, cumin, salt, and black pepper until well combined.
- Combine the Salad: In a large mixing bowl, combine the black beans, corn, chopped vegetables, and cilantro.
- Add the Dressing: Pour the dressing over the salad and toss everything together until evenly coated.
- Chill and Serve: Allow the salad to sit for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Variations
- Avocado Addition: Add diced avocado for a creamy texture.
- Cheese Option: Sprinkle crumbled feta or cotija cheese for a tangy twist.
- Grilled Corn: Use fresh grilled corn instead of canned or frozen for a smoky flavor.
- Protein Boost: Toss in some grilled chicken or shrimp for added protein.
- Spice It Up: Increase the heat with extra jalapeño or a dash of cayenne pepper.
- Citrus Twist: Substitute lemon juice for lime juice for a slightly different citrus note.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4-6
Storage/Reheating
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as the vegetables will lose their texture when thawed.
- Reheating: Best served cold, but if desired, let it sit at room temperature for a few minutes before serving.
FAQs
Can I make this salad ahead of time?
Yes! This salad actually tastes better when allowed to sit for a few hours, making it a great make-ahead dish.
What can I serve this salad with?
It pairs well with grilled meats, tacos, burritos, or even as a dip with tortilla chips.
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to drain and rinse it before adding it to the salad.
How can I make this salad spicier?
Add more jalapeño, a dash of hot sauce, or sprinkle in some crushed red pepper flakes.
Is this salad gluten-free?
Yes! All the ingredients are naturally gluten-free.
Can I add more vegetables?
Definitely! Diced cucumbers, shredded carrots, or bell peppers in different colors can enhance both flavor and nutrition.
How long will this salad last in the fridge?
It stays fresh for about 3 days when stored properly in an airtight container.
Can I use dried black beans instead of canned?
Yes, just be sure to cook them beforehand and let them cool before adding them to the salad.
What type of onion is best for this salad?
Red onion adds a nice sharpness, but you can use green onions or sweet onions if preferred.
Can I turn this into a main dish?
Yes! Serve it over quinoa, rice, or leafy greens, or add a protein like grilled chicken or shrimp.
Conclusion
Black Bean and Corn Salad is a simple yet flavorful dish that fits a variety of occasions. It is easy to prepare, packed with healthy ingredients, and incredibly versatile. Whether you’re making it for a summer barbecue, meal prepping for the week, or looking for a quick and delicious side, this salad is sure to please. Try it today and enjoy its fresh, vibrant flavors!
Print
Black Bean and Corn Salad
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Description
A vibrant and refreshing Black Bean and Corn Salad packed with protein-rich black beans, sweet corn, and fresh vegetables. This quick, no-cook dish is perfect as a side, a topping for tacos, or a healthy meal prep option.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned, drained; frozen, thawed; or fresh)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Ingredients: Drain and rinse the black beans. Drain canned corn or thaw frozen corn. Chop the tomatoes, bell peppers, onion, cilantro, and jalapeño.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and black pepper.
- Combine the Salad: In a large bowl, mix black beans, corn, chopped vegetables, and cilantro.
- Add the Dressing: Pour the dressing over the salad and toss well.
- Chill and Serve: Let the salad sit for at least 15 minutes before serving. Enjoy chilled or at room temperature.
Notes
- Avocado Addition: Add diced avocado for a creamy texture.
- Cheese Option: Sprinkle crumbled feta or cotija cheese for added tang.
- Grilled Corn: Use fresh grilled corn for a smoky flavor.
- Protein Boost: Toss in grilled chicken or shrimp.
- Spice It Up: Add extra jalapeño or cayenne pepper.
- Citrus Twist: Use lemon juice instead of lime for a slight variation.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: mexican inspired
Keywords: Black Bean and Corn Salad, No-Cook Salad, Healthy Side Dish, Mexican Salad, Meal Prep Salad
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