This black bean corn salad is a refreshing and vibrant dish that combines the natural sweetness of corn, the creaminess of avocado, and the zing of jalapeno. It’s a perfect side dish or light meal option that is packed with wholesome ingredients and bursting with flavors. Give it a try and discover a delightful balance of textures and a medley of refreshing flavors.
This black bean corn salad has become a favorite in our household, especially during the summer months. It all started when we had an abundance of fresh corn from our backyard garden. My husband, who loves experimenting in the kitchen, decided to create a colorful and flavorful salad using the corn along with some pantry staples. Since then, it has become a staple at our family gatherings and a go-to recipe for potlucks. The combination of fresh ingredients and the tangy dressing always receives rave reviews from our guests.
Enjoy the freshness and vibrant colors of this black bean corn salad.
Why this Fresh Black Bean Corn Salad is a Must-Try!
- Bursting with fresh and vibrant flavors
- Wholesome and nutritious ingredients like black beans, corn, and avocado
- Perfect balance of textures, from the crispness of corn to the creaminess of avocado
- Quick and easy to prepare, making it a convenient choice for busy days or last-minute gatherings
- Versatile side dish or light meal option that complements a variety of cuisines
Ingredients:
- 1 can (15.25 ounces) black beans, drained and rinsed
- 2 ears of corn, shucked and kernels removed
- 1/2 cup finely chopped red onion
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 jalapeno pepper, finely minced
- 1 tablespoon olive oil
- 1/4 cup fresh chopped cilantro
- 1 avocado, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice
How to Make Fresh Black Bean Corn Salad ?
Fill a pot with water and bring it to a boil. Add the shucked corn and let it cook for about 7-10 minutes. Once cooked, remove from heat and allow it to cool. Once cooled, cut the kernels from the cob.
In a large bowl, combine the drained and rinsed black beans, corn kernels, finely chopped red onion, chopped heirloom tomatoes, minced jalapeno pepper, olive oil, chopped cilantro, chopped avocado, cider vinegar, and lime juice.
Mix all the ingredients together until well combined.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the black bean corn salad chilled and enjoy!
Notes:
- Feel free to adjust the spice level by adding more or less jalapeno pepper.
- For an extra burst of flavor, consider adding a squeeze of fresh lime juice before serving.
- This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a quick stir before serving.
This fresh black bean corn salad is a fantastic addition to your summer menu. With its vibrant colors, refreshing flavors, and wholesome ingredients, it’s sure to impress your family and friends. Whether you serve it as a side dish or enjoy it as a light meal, this salad is a delicious way to celebrate the abundance of summer produce. Give it a try and savor the goodness of this delightful and nourishing dish.
A medley of flavors and textures in every bite.
Frequently Asked Questions:
Is this salad spicy?
The level of spiciness can be adjusted based on your preference. The jalapeno pepper adds a mild heat, but you can reduce or omit it if you prefer a milder flavor.
Can I make this salad ahead of time?
Absolutely! This salad can be prepared in advance and stored in the refrigerator for up to 24 hours. Just make sure to give it a quick stir before serving.
Can I use frozen corn instead of fresh?
While fresh corn gives the salad a delightful crunch, you can substitute it with thawed frozen corn kernels if needed. Just make sure to drain any excess moisture before adding it to the salad.
Can I add additional vegetables or ingredients?
Feel free to get creative and add your favorite vegetables or ingredients to customize the salad. Diced bell peppers, diced cucumber, or even a squeeze of lemon juice can be great additions.
black bean corn salad
Ingredients
- 1 can 15.25 ounces black beans, drained and rinsed
- 2 ears of corn shucked and kernels removed
- 1/2 cup finely chopped red onion
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 jalapeno pepper finely minced
- 1 tablespoon olive oil
- 1/4 cup fresh chopped cilantro
- 1 avocado chopped
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice
Instructions
- Fill a pot with water and bring it to a boil. Add the shucked corn and let it cook for about 7-10 minutes. Once cooked, remove from heat and allow it to cool. Once cooled, cut the kernels from the cob.
- In a large bowl, combine the drained and rinsed black beans, corn kernels, finely chopped red onion, chopped heirloom tomatoes, minced jalapeno pepper, olive oil, chopped cilantro, chopped avocado, cider vinegar, and lime juice.
- Mix all the ingredients together until well combined.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the black bean corn salad chilled and enjoy!
Notes
For an extra burst of flavor, consider adding a squeeze of fresh lime juice before serving.
This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a quick stir before serving.
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