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.

Black Bean and Corn Salad

Description

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

Scale

For the Dressing

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

For the Salad

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

Instructions

Place all of the dressing ingredients in a small bowl and whisk to combine, set aside.
Place the salad ingredients in a large bowl and gently toss to combine.
Pour the dressing over the salad and toss again. Refrigerate the salad until you’re ready to serve it.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salads
Method: Mix
Cuisine: American

Nutrition

Calories: 257
Sugar: 5.1g
Sodium: 704.9mg
Fat: 14.8g
Saturated Fat: 2.2g
Unsaturated Fat: 11.9g
Trans Fat: 0g
Carbohydrates: 27.1g
Fiber: 8.4g
Protein: 7.6g
Cholesterol: 0mg

Keywords: black bean and corn salad, black bean salad, corn salad