Recently, this recipe for black bean and corn salad has come in rather handy. Felix and I have been quite busy these past two weeks, so we have needed a filling but healthy salad that tastes well and is portable. I’ve prepared it ahead of time for quick weekday lunches, eaten the leftovers as a simple side dish for dinner the following day, and prepped it the morning before a barbecue.
To be really honest, I frequently become weary of eating the same item repeatedly. However, I’m content to eat this black bean and corn salad often because it’s so tasty and light. A zesty vinaigrette lends a vibrant touch, while earthy black beans and creamy avocado are complemented with sweet, crispy corn kernels. A jalapeño adds a little heat. If you’re anything like me, after you give this black bean and corn salad one taste, it will become a permanent fixture in your weekly menu.
Black Bean Corn Salad Recipe Ingredients
Another great thing about this recipe? It’s easy to make! Here’s what you’ll need to put it together:
- Black Beans: Naturally, of course! For the best texture and flavor, I suggest boiling your own, although canned ones will also work in a pinch.
- Red onion and red bell pepper: for crunch and a splash of color. To ensure you receive some of each in every bite, try cutting them about the same size as the corn kernels.
- Fresh corn: Summertime is here! Ignore the frozen and canned corn. Rather, cut fresh kernels directly off the cob.
- Jalapeño: for warmth. Use half a pepper at first and add more to taste if you’re a sensitive person to heat.
- Cilantro: I add a handful of intact cilantro leaves to the salad and mix them in finely chopped.
- Avocado: I adore how the crunchy corn and chopped vegetables contrast with its creamy richness.
- Cotija cheese: It adds richness and a tangy, salty flavor. If you’re vegan, feel free to skip it.
- And the dressing: a concoction of lime juice, avocado oil, cumin, garlic, salt, and pepper—brings a vibrant flavor to the salad.
How to Make this Black Bean and Corn Salad
Making the dressing is the first step in this recipe. I mix everything together at the bowl’s bottom. Yes, this dish for black bean and corn salad just requires one bowl!
I then add the bell pepper, jalapeño, cilantro, red onion, black beans, and corn to the salad.
Toss to coat before folding in the avocado and Cotija and seasoning to taste.
Finally, garnish the salad with a few cilantro leaves and the toasted pepitas. Enjoy!
Black Bean and Corn Salad Serving Suggestions
This salad with black beans is a great option for lunch. I enjoy having it with any leftover grilled vegetables that are lingering in the refrigerator, as well as a hearty side of tortilla chips. It tastes fantastic over mixed greens as well.
If not, offer this corn and black bean salad as a side dish. It goes well with everything, including tacos (see out this post for my favorite dishes) and barbecue fare like vegetarian burgers and BBQ sandwiches. You can prepare it up to three days ahead of time if you’d want to get ahead. Simply wait until the very last minute to add the avocado. In this manner, when you consume it, it will remain lovely and green.
