Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: Zest of one lime; ⅓ cup fresh lime juice; ½ cup olive oil; 1 tablespoon honey; 1 teaspoon salt; ¼ teaspoon ground cayenne pepper; ¼ teaspoon garlic powder; 2 (15-ounce) cans of black beans, rinsed and drained; 1 ½ cups corn kernels (fresh or frozen); 1 red bell pepper, diced; 6 green onions, thinly sliced; ½ cup chopped fresh cilantro

Fast and fresh black bean and corn salad with a zippy lime dressing. This is a great summer side dish for all the potlucks, BBQs, block parties, or anytime you want a light and delicious salad.

Ingredients
How to Make Black Bean Corn Salad
Some Questions and Answers
What to Serve it With
More Easy Salad Recipes

I’ve got some summertime in a bowl for you today! A bright, fresh black bean corn salad recipe that takes all of 15 minutes to toss together. It’s easy breezy – exactly the way the summer should be, right?

This is a great dish for all the summer goings-on. It’s so easy to make, the flavors are crowd-pleasing, and it goes with all the other summer things like grilled everything. It also doubles as a dip if you add some salty, crunchy tortilla chips.

The stars of this salad show are corn and black beans. For the corn, feel free to use thawed frozen corn or grilled corn on the cob – just slice off the kernels. Other veggies include crisp red bell pepper, green onions, and some fresh cilantro. All together a fresh and delicious side salad for summer.

Ingredients

Fresh lime juice and zes
Olive oil
Honey
Salt
Ground cayenne pepper
Garlic powder
Black beans
Corn kernels (you can use cooked fresh corn or frozen corn that is thawed)
Diced red bell pepper
Sliced green onions
Chopped fresh cilantro

Bonus add-ins: Feel free to add some diced red onion, diced jalapeno, or chopped tomatoes. This black bean salad is very customizable.

How to Make Black Bean Corn Salad

Make the dressing by whisking the lime juice, zest, olive oil, honey, salt, cayenne, and garlic pepper in a small bowl. Or place them all in a jar, secure the lid, and shake to combine.

Put all of the other ingredients in a large bowl, pour the dressing over the top, and toss to coat everything evenly. Chill the salad until you’re ready to serve it.

Some Questions and Answers

What is the easiest way to cook fresh corn?

For this salad, I recommend one of two ways. You can cut the kernels from the cob and sauté them in some olive oil until crisp-tender. Or, you can grill the corn first and slice off the cooked kernels. Check out how to grill corn from Tastes Better from Scratch if you need some tips!

Do you need to cook the canned beans first?

Nope, just drain and rinse them before adding them to the salad.

How long does the salad last?

It will keep well in the refrigerator for up to four or five days.

What to Serve it With

The flavors in this corn salad pair perfectly with other Mexican dishes or grilled meats… here are some ideas:

Serve it as an appetizer – add some tortilla chips along with some salsa and guacamole.
It’s a nice side for grilled chipotle chicken, steak, and pork chops.
Or, serve it alongside chicken tacos or add it to burrito bowls and taco bowls.
You can also bulk this salad up with some cooked rice or quinoa.
It’s also a great addition to a taco salad.

Add this one to your summer eats list – I think you will love it! You can’t beat a 15 minute prep time and the flavors in this corn salad are delicious. Enjoy!

Happy salad-making,

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