This Vibrant Black Bean and Corn Salad is the Ultimate Summer Side
This Black Bean and Corn Salad is the ultimate refreshing summer side dish. It is zesty, crunchy, and perfect for your next backyard BBQ or potluck!
Too hot to turn on the oven? This one’s for you. This Black Bean and Corn Salad is the ultimate summer side dish.
It is fresh, crunchy, and ready in minutes. You get a massive flavor payoff with zero effort. You are going to crave this all season long.
Why You’ll Love This Recipe
This recipe is a total crowd-pleaser for your next potluck. It is light enough for a healthy reset but filling too. You will love how budget-friendly these simple pantry staples are.
It travels perfectly without getting soggy or sad. The zesty lime dressing brings everything to life. It is the ultimate no-stress dish for busy hosts.
How to Make It
You literally just toss everything into a bowl. There is absolutely no cooking required here. Even a total kitchen newbie can master this in minutes. It is all about the fresh assembly and bold spices.
Ingredients You’ll Need
This recipe uses seasonal produce at its absolute best. Most of these are likely in your pantry right now.
- 15 oz canned black beans, rinsed and drained
- 15 oz canned sweet corn, drained
- 1 red bell pepper, diced
- 0.5 cup red onion, finely diced
- 0.5 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 0.25 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Step-by-Step
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, cumin, and chili powder until well combined.
- Pour the dressing over the salad and toss thoroughly to ensure even distribution.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to develop before serving.
Best Ways to Enjoy It
Serve this chilled with a big bag of crispy tortilla chips. It is also amazing as a zesty taco topper for grilled chicken. This is a must-have for any backyard BBQ gathering.
Keep It Fresh
Store this in an airtight container in the fridge. It stays fresh and delicious for up to five days. The flavors actually get even better after a day. It is the perfect solution for easy meal prep lunches.
Pro Tips
- Rinse your beans until the water runs completely clear.
- Use fresh lime juice rather than the bottled stuff.
- Seed the jalapeño if you want to keep it mild.
- Let it chill for at least 30 minutes before serving.
- Dice your vegetables into uniform, bite-sized pieces.
- Taste and add an extra pinch of salt if needed.
Ways to Switch It Up
- Add diced avocado right before you serve it.
- Toss in some crumbled feta for a salty kick.
- Use grilled fresh corn for a deep smoky flavor.
- Swap the black beans for chickpeas for a twist.
Common Questions
Can I use frozen corn?
Yes, just make sure to thaw it completely first. Pat it dry so the salad doesn’t get watery. Frozen corn works great when fresh isn’t in season.
Is this salad very spicy?
It has a very mild kick from the jalapeño. If you remove the seeds, it is very gentle. You can skip the jalapeño entirely for picky eaters.
You need this vibrant bowl on your table tonight. It is fast, fresh, and totally addictive!
— Jasmine
Ingredients
Method
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, cumin, and chili powder until well combined.
- Pour the dressing over the salad and toss thoroughly to ensure even distribution.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to develop before serving.
