I’m a meat lover, but there’s just something about those warm, balmy summers that make me crave a fresh, tasty salad. And as the veggie lover in the family, my hubby couldn’t be happier! This black bean and corn salad with tasty Italian dressing is the perfect bring-along to a picnic or outdoor get-together with family and friends.
Recipe Ingredients
The Salad
Black Beans – This low-carb bean has a smooth texture and a semi-sweet flavor, forming the foundation for this protein-rich salad. You can replace it with your favorite bean, but I would recommend the smaller ones, about the same size as the corn, for aesthetic reasons.Corn is a versatile veggie. This salad has a slight crunch and sweetness that combines well with black beans. You can use fresh, canned, or frozen, whatever you have on hand.Green Onion – Its flavor isn’t as overpowering as larger onions.Jalapeño – You know I can’t resist adding some heat. And it combines perfectly with the green onion and black beans.Bell Pepper – This ingredient adds a sweet, crunchy layer and a splash of color.Red Onion – Rich in vitamin C and flavor, onions give our salad a deliciously robust taste.Plum Tomatoes – These guys are now known more as Roma tomatoes, and I prefer them in this type of salad because their flavor is more intense.Avocado – These guys are high-fat and super creamy for the perfect contrast with the tangy and crunchy. If you don’t like avocados, you can replace them with a spoonful of mayo.
Salad Dressing
Seasonings – The earthy aroma and flavor of cumin and garlic highlight the black beans flawlessly.Honey – Sweetness balances the savory and makes a more pleasing sweet, salty, and spicy blend.Olive Oil – Oil balances the sweetness and spice from the rest of the ingredients and helps it stick to the salad.Cilantro – This herb adds a ton of intense flavor. It’s a love-or-hate herb, so you can replace it with parsley if you’re on the hate team. 😉
How to Make Black Bean and Corn Salad
Prepare the Salad
Cook the Corn – Bring a small pot of water to a boil, then add the corn kernels, and cook for about a minute or two minutes.Drain – Immediately drain the water and rinse in cold water. Set aside.Combine the black beans, corn, green onions, jalapeno peppers, bell pepper, purple onions, and tomatoes in a large bowl.
Make the Dressing
Mix the Ingredients – Add cumin, minced garlic, honey, olive oil, cilantro, and salt and pepper to taste.Add the Avo – Toss, add avocados, and chill until serving.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make this salad a day or two ahead, and it will taste even better.
Serving and Storage Instructions
Nice ‘n chilled. This salad is best served chilled (room temperature is also good). Put leftovers in an airtight container and keep them in the fridge for 3-5 days. You could also freeze it for a couple of months.
What to Serve With Black Bean and Corn Salad
This fresh summer salad pairs well with your favorite juicy meats or a stand-alone meal for lunch or dinner. It’s also the perfect corn and bean salad for tacos. Why not snack on a bowl of Black Bean and Corn Salad with some tortilla chips for an appetizing snack.
More Tasty Black Bean Recipes to Try
Conclusion
Enjoy this deliciously fresh Black Bean and Corn Salad on a hot summer’s day or any other day of the year. It’s straightforward to prepare and even easier to devour – so go ahead and toss up some salad! What did you serve this delicious salad with? Let me know. ❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”Ujc95VEM” upload-date=”2022-06-03T16:24:46.000Z” name=”BLACK BEAN AND CORN SALAD.mp4″ description=”Black Bean and Corn Salad bursts with the summer flavors and colors. And the fusion of crisp, tangy, and savory textures with a fresh and spicy flavor is absolutely mindblowing.” player-type=”collapse” override-embed=”false”] This blog post was originally published in June 2018 and has been updated with additional tips, new photos, and a video.
