Corn and black bean salad is an healthy, nutrition packed salad that’s great as a tasty side dish or easy to make summer salad recipe.
While prepping my summer salads I knew Cinco de Mayo was right around the corner. A Mexican corn and black bean salad would be perfect.
Loaded with fresh ingredients with layers of flavor. Sweet, crunchy corn with sweet tomatoes allowing you to bite into a cilantro herb salad with creamy chunks of avocado. The flavors then come around with the cumin spice and touch of lime in every bite.
This corn and black bean salad is great because it’s naturally vegan, packed with nutritious ingredients and has a ton of flavor.
Keep reading and below I’ll explain just how to put it all together!
How To Make Corn And Black Bean Salad
Make a list of these ingredients first
- Fresh corn on the cob
- Black bleans
- Cherry Tomatoes
- Avocado
- Cilantro
- Lime
- Cumin
- Paprika
- Salt
Helpful tips you need to know
- What kind of corn? I understand depending on the type of year fresh corn can be hard to find. But you can use frozen or canned corn for this recipe. Be sure to thaw the frozen corn first and rinse the canned corn.
- Adding peppers, if you’re looking for more heat in the corn and black bean salad adding jalapeño, cayenne peppers or even habanero into the recipe with bring that heat up for you.
- Tomatoes, so many different types. Personally, cherry tomatoes are great for the natural sweetness added but roma and grape work the same if you’d like to use those.
Making the corn and black bean salad
- To start, you want to cut the corn from the cob. In a pan on medium to low heat add the corn kernels. What you’re doing is heating the corn slightly to release those sugars and flavors in the kernels. Keep them moving this should take only 5 minutes maximum. Remember, you’re not trying to cook the corn just give it a nice toasting.
- While the corn is cooling off, drain and rinse the can of black beans. In a large salad bowl, add in the black beans into the bowl.
- Now, half the cherry tomatoes and toss in with the black beans. Chop cilantro, dice avocado then place into the bowl as well.
- Next, add in the corn and mix everything together. Now, you want to add in the seasonings for the salad. Cumin, paprika then zest and juice limes into the salad.
- Lastly, you want to taste for salt. However, I provided a starting point of 1 teaspoon.
Do this when storing the recipe
The biggest concern with storing the recipe are the avocados. Luckily, with the lime juice they will stay protected. However, before storing give the salad a toss then seal tightly. In a sealed airtight container or cover the bowl with plastic wrap.
I would not recommend keeping the salad for over 3 days. The avocado will start to turn after some time but it will be fine to eat.
This is not a recipe to be frozen.
Frequently Asked Questions (FAQs)
Are Mexican black beans healthy?
Black beans are full of great things your body can use. A antioxidant powerhouse* and plenty of vitamins and minerals.
Can I make black bean and corn salsa out of this recipe?
Yes you can! But, you will need to finely chop the ingredients together. To add, tossing them in a blender lightly could help. But, do not blend until smooth you want to maintain the chunks. And always taste.
Is this a vegan or vegetarian recipe?
Yes it is, there are only plant based ingredients used. For vegans, it’s also a great source of protein with the black beans.
What to serve with corn and black bean salad?
This is made in mind to be served as a side dish at a party or some sort of gathering. Of course, family is always welcome!
Corn & Black Bean Salad
Ingredients
- 1 15oz can of black beans, drained & rinsed
- 2 cup corn (about 2-3 cobs of corn)
- 1 cup cherry tomatoes, halved
- 1/2 cubed avocado
- 1/4 cup cilantro, chopped
- 2 limes, zested and juiced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- salt to taste (start with 1 tsp)
Instructions
- To start, you want to cut the corn from the cob. In a pan on medium to low heat add the corn kernels. What you're doing is heating the corn slightly to release those sugars and flavors in the kernels. Keep them moving this should take only 5 minutes maximum. Remember, you're not trying to cook the corn just give it a nice toasting. You do want to retain that fresh crunch.
- While the corn is cooling off, drain and rinse the can of black beans. In a large salad bowl, add black beans into the bowl..
- Now, half the cherry tomatoes and toss in with the black beans. Chop cilantro, dice avocado then place into the bowl as well.
- Next, add in the corn and mix everything together. Now, you want to add in the seasonings for the salad. Cumin, paprika then zest and juice limes into the salad.
- Lastly, you want to taste for salt. However, I provided a starting point of 1 teaspoon.