This easy, healthy Black Bean and Corn Salad recipe uses black beans, corn, avocado, and cilantro-lime dressing. Aside from being full of protein, fibre, and healthy fats, this salad makes an attractive side dish at any barbecue or party. In a jar, prepare the dressing the day before to save time. Mix all ingredients in a large bowl and refrigerate until well-chilled. Once chilled, serve chilled or at room temperature.
I think this black bean and corn salad is a great first recipe of 2010. It’s everything I would want it to be.
Colorful. Flavorful. Healthy. Versatile.
In the past few weeks I have made two batches of black bean and corn salad and purposely made both batches differently. I knew that yesterday I would have to make a large batch (for Kyle’s Dad’s wedding) so I decided to also make some a few weeks ago when I went to my grandparents for Christmas.
The batch I brought to my grandparents went alongside (or inside) fish tacos, and it was great. I just thought the cumin I added made the corn look dirty. The salad didn’t have that bright, fresh feel to it that I wanted. Yesterday I skipped on adding cumin, but instead I added chili powder and not only did it add a nice smokiness to the salad, but the salad maintained its shiny bright colors.
You can enjoy this black bean and corn salad many ways. You can serve it cold or hot. It can be used as a topping when eating tacos and fajitas, or even enjoyed with chips.
Black Bean and Corn Salad
- 1 16oz can Black Beans, completely rinsed
- 2 cups Corn frozen or fresh
- 1/2 a Red Onion small dice
- 2 TBS Poblano Pepper small dice
- Juice from 1 Lime
- 2 – 3 TBS Cilantro chopped
- 2 TBS Olive Oil
- 1 TBS Salt
- 1 tsp Black Pepper
- 1 tsp Chili Powder
- Completely (and I mean completely) drain and pat dry the black beans. Set aside.
- Fold all other ingredients together in a large bowl.
- Gently fold the black beans in last so that the color stays nice and bright. Place in the fridge for at least 3 hours so they flavors can combine.
Tips and Tricks
For maximum flavor, use canned beans. Any canned bean will do, such as pinto beans, kidney beans, and black eyed peas. Fresh corn is best, and can be rinsed and drained. For fresh, roasted, or frozen corn, make sure to defrost the kernels before using. You can also add sliced bell peppers, green onions, and cotija cheese for extra salt and richness. Alternatively, use fresh sliced avocado.
For the dressing, you can mix the salad mix with the remaining dressing, but keep it separately in the refrigerator. For black beans, cook them on high pressure for 25 minutes. Allow the black beans to cool to room temperature before removing them from the InstantPot. Turn the InstantPot off and let the pressure release naturally. Then, add the corn. Place the corn cobs on top of a metal trivet. Close the lid and cook for another twenty minutes.
A black bean and corn salad is a delicious, healthy side dish for summer BBQs. It’s a delicious side dish that’s packed with nutrition and can be prepared ahead of time. For the best results, use a variety of ingredients. The dressing can be used with any combination of grains and vegetables. Once it’s cooked, the corn and black beans are ready to serve. You can serve it for lunch or for dinner.
The dressing should be mixed well with the salad mix. It is best to serve the salad as soon as it is prepared. If you’re using fresh corn, you can omit the husks. You can also use canned or frozen corn. For more flavor, you can use grilled corn. If you’re serving the salad as a side dish, it can be a great addition to any meal.
This salad can be made ahead of time and is great with a variety of foods. It goes well with tacos, veggie burgers, and grilled chicken. It’s also great as a dip for tortilla chips or as a side dish for dinner. You can make it up to three days in advance and enjoy it whenever you want. The black bean and corn salad will keep for up to 3 days in an airtight container.
This salad is an easy, healthy side dish that pairs well with a variety of foods. This salad is a perfect summer side dish and is great with veggie burgers and tacos. It can be made up to three days ahead and kept in the refrigerator. The avocado will keep the salad green as you eat it. You can serve it at any party or event. The salad will be a hit at any time of the year.
A black bean and corn salad is a great, healthy side dish that only requires a few simple ingredients. You should drain the canned beans and chop the vegetables. Then, add the avocado and cilantro and mix well. The avocado will brown over the course of the day, so make sure you add it before serving it. The avocado is a great addition to the salad, and it’s a perfect side dish in hot weather.