This black bean corn salad is light, bright, and extremely versatile. Great for tacos, nachos, or even by itself. Topped with a cilantro lime vinaigrette, this dish is fresh and tangy. Enjoy!
Black beans, corn, fresh onion, and tomatoes, I mean what’s not to love? This salad is so versatile. It’s a great topping for tacos, nachos, and burritos. You can add rice, quinoa, or your favorite grain to make this a hearty meal. For something a little lighter, serve it on romaine lettuce or mixed greens. The Cilantro Lime Vinaigrette gives this salad a tangy finish. It’s perfect for summer barbecues, potlucks, or just a busy weeknight.
Ingredient Notes for Black Bean Corn Salad
- Black Beans: Black beans have a firm outer skin with a soft, creamy center once cooked. Their flavor is mild but hearty, with just enough richness to carry spices and sauces well. I typically use canned beans for the sake of convenience and time. I recommend draining them through a colander and giving them a quick rinse.
- Corn: I am a big fan of frozen corn. It is so much healthier and crunchier than canned and just as healthy as fresh. Plus, it’s a huge time saver. If you want to use fresh, I like to cook the ears in the oven and roast them on the grill or gas burner.
- Red onion: I like the unique flavor of red onion. I find they really add another layer of flavor to most dishes and a pop of color that enhances everything from salads to sautés. Feel free to substitute yellow, sweet, or other varieties of onion if you wish.
- Cilantro Lime Vinaigrette: I think this vinaigrette gives a zesty and tangy finish to this salad. However, if you are doing no or low oil, feel free to omit it and just use cilantro and lime juice instead.
- Roma Tomatoes: I prefer the taste of Roma tomatoes but feel free to use any variety you prefer. Just make sure they are ripe.
Preparation Tips
- Feel free to make the dressing ahead of time since it can be used in many other dishes. You will have leftovers so consider using it for salads and other Southwestern-inspired dishes.
- Prepare the veggies in a large bowl and pour in the vinaigrette. Give at least 30 minutes for the flavors to marinate and marry.
- You can scale this dish up or down. Add in any of your other favorite ingredients as you like!
Black Bean Corn Salad
Course: SaladsDifficulty: Easy3-4
servings20
minutesIngredients
1 can (15 oz) black beans, drained and rinsed1 cups frozen corn, thawed
1 cup mixed greens, roughly chopped
1 Roma tomato, seeded and diced
1/4 cup cup chopped red onion
1/4 red bell pepper, chopped
2 scallions, chopped
½ teaspoon dried oregano
½ teaspoon smoked paprika
1/2 tsp ground oregano
1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
Avocado slices
Directions
- Stir together black beans, corn, red onion, red pepper, scallions and cilantro in a large bowl. Add all spices and stir. Set aside.
- Pour 1/4 cup of Cilantro lime vinaigrette over salad ingredients and mix thoroughly. Add additional salt and pepper to taste.
- Cover and refrigerate at least 30 minutes before serving.
- Top with avocado slices on serving if desired.
Notes
- Feel free to make the dressing ahead of time since it can be used in many other dishes.
- You can scale this dish up or down. Add in any of your other favorite ingredients as you like!
