Black Bean and Corn Salad Recipe (Perfect Summer Lunch)

• Food: Black Bean and Corn Salad
• Writer: Nicolas Wilson
• Content-Type: Food Blog

This black bean and corn salad are tasty, light, and easy to prepare ahead of time. It’s a crowd-pleasing summer supper or a crowd-pleasing barbeque side dish.

Around here, this salad recipe has been a lifesaver recently. Over the last two weeks, Jack and I have been quite busy, so a filling-yet-healthy, tasty-yet-portable salad has been precisely what we’ve needed.

I’ve made it ahead of time for quick weekday lunches, cooked it the morning of a barbecue, and served the leftovers as a simple side dish with dinner the next day.

To be honest, I grow bored with eating the same thing over and over again. This salad, on the other hand, is so tasty and refreshing that I’m thrilled to eat it again and again.

Sweet, crispy corn kernels contrast with earthy black beans and creamy avocado, jalapeno provides spice, and a zesty vinaigrette brightens things up. If you’re anything like me, you’ll keep this black bean and corn salad in your regular rotation after just one taste.

Ingredients for Black Bean Corn Salad

Another fantastic feature of this recipe? It’s simple to prepare! To put it together, you’ll need the following items:

• Of course, black beans! I recommend making your own for the greatest texture and flavor, although canned ones would suffice in a pinch.
• It’s summer, so there’s fresh corn! Don’t use canned or frozen corn. Instead, cut fresh corn kernels from the cob.
• For a flare of color and crunch, add red onion and red bell pepper. Cut them to the same size as the corn kernels so that each bite has a little bit of everything.
• Cilantro – I mix in finely chopped cilantro and a few whole leaves on top of the salad.
  For heat, use a jalapeno. Start with 1/2 pepper and add more to taste if you’re sensitive to spicy.
• Cotija cheese – Richness and acidic, salty flavor is added by this cheese. If you’re a vegan, you can skip it.
  I like how the creamy avocado contrasts with the crisp corn and sliced vegetables.
• Toasted pepitas — These are optional, but they give this black bean corn salad a nice crunch. Toss in some if you have some on hand!

And then there’s the dressing, which is made up of lime juice, avocado oil, garlic, cumin, salt, and pepper.
The whole recipe, with measurements, may be seen below.

How to Make a Salad with Black Beans and Corn

The dressing is the first step in this recipe. I combine everything in the bottom of the basin with a whisk. This black bean and corn salad are made in just one bowl!

In a bowl, combine the ingredients for a black bean salad.

After that, I add the black beans, corn, bell pepper, jalapeno, cilantro, and red onion to the salad.

Toss to combine, then fold in the avocado and Cotija cheese and season to taste.

Finally, add a few cilantro leaves and the toasted pepitas to the salad. Enjoy!

Suggestions for Serving Black Bean and Corn Salad

This black bean salad is a delicious lunch option. I like to serve it with a side of tortilla chips and any leftover grilled vegetables that we may have in the fridge. It’s also delicious over a bed of mixed greens.

Serve this black bean and corn salad as a side dish instead. It goes well with everything from vegetarian burgers and BBQ sandwiches to tacos at a barbecue (see this post for my favorite recipes).

You can prepare it up to three days ahead of time if you want to get ahead. Wait until the very last minute to add the avocado. That way, when you eat it, it will still be lovely and green.

Salad with black beans and corn

This black bean and corn salad is a tasty summer side dish or a nutritious lunch! It can be kept in the fridge for up to 3 days, but if you’re cooking it ahead of time, don’t add the avocado until shortly before serving. It will begin to brown if you do not do so.

Instructions

1. Combine the lime juice, avocado oil, garlic, cumin, salt, and pepper in a large mixing basin.
2. Toss together the black beans, corn, red pepper, cilantro, jalapeno, and red onion.
3. Season to taste with salt and pepper after folding in the cheese and avocado. If preferred, garnish with cilantro leaves and toasted pepitas.

Notes

• For the best texture and flavor, prepare your black beans (canned beans can be mushy), although canned beans will suffice in a pinch.