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This lively Corn and Black Bean salad will be a mainstay on your summer table. A fantastic accompaniment to barbeque or seafood and pure magic when heaped into tacos or burritos. Only 7 simple wholesome ingredients, and less than 10 minutes to whip up!
I first made this salad for a last-minute neighborhood cookout when I had nothing but basics in my pantry. Now my friends specifically request I bring "that amazing corn salad" to every summer gathering.
Ingredients
- Black beans: Bring plant protein and hearty texture. Rinse well to remove excess sodium.
- Corn kernels: Add natural sweetness and crunch. Fresh summer corn cut from the cob provides the best flavor but frozen works beautifully year-round.
- Red bell pepper: Contributes vibrant color and vitamin C. Look for firm peppers with glossy skin.
- Jalapeño: Delivers a gentle heat that balances the sweetness. Remove seeds for milder flavor.
- Red onion: Adds sharpness that cuts through the sweet components. Soak in cold water for a few minutes if you prefer less bite.
- Fresh cilantro: Brings herbaceous notes that tie everything together. Choose bunches with bright green leaves.
- Lime juice: Provides essential acidity that brightens all flavors. Always use fresh squeezed for the most vibrant taste.
Step-by-Step Instructions
- Prepare the beans:
- Drain and rinse black beans thoroughly under cold water until the water runs clear. This removes excess starch and sodium while improving texture. Let them drain completely in a colander while you prep other ingredients.
- Prep the vegetables:
- Dice red bell pepper into small uniform pieces about the size of corn kernels for consistent texture in every bite. Finely mince jalapeño removing seeds if desired for less heat. Finely dice red onion and rough chop cilantro including tender stems for maximum flavor.
- Combine and season:
- Add all ingredients including corn kernels black beans prepared vegetables cilantro lime juice salt and pepper to a large mixing bowl. Gently fold everything together with a spatula to avoid crushing the beans. Taste and adjust seasoning adding more lime juice or salt as needed.
My secret weapon in this salad is using both the zest and juice of the lime. I run my microplane over the lime before juicing it and that extra citrus oil takes the flavor to another level. My grandmother taught me this trick when I was just starting to cook and it's made all the difference.
Make It A Meal
This versatile salad stands on its own but can easily become a complete meal. Toss with cooked quinoa or rice and add diced avocado for a satisfying plant based lunch. The combination of beans and grains creates a complete protein making it truly sustaining. I often make a double batch specifically so I can transform the leftovers into different meals throughout the week.
Easy Variations
Turn this basic recipe into countless variations by adding different ingredients. Try diced mango or pineapple for a tropical twist. Add chopped tomatoes and avocado for a chunky guacamole vibe. Include crumbled feta or cotija cheese for a creamy tangy element. The foundation recipe is incredibly flexible making it perfect for using whatever produce you have on hand.
Serving Suggestions
While delicious on its own this salad shines as part of a larger spread. Serve alongside grilled chicken or fish for a complete meal. Tuck into warm tortillas with grilled shrimp for quick fish tacos. Use as a topping for nachos or a filling for quesadillas. The bright flavors complement rich grilled meats making it the perfect summer barbecue side dish.
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Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, both fresh and frozen corn work beautifully in this salad. If using frozen corn, simply thaw it before mixing with other ingredients—no need to cook it. In winter months, frozen corn often has better flavor than out-of-season fresh corn.
- → How can I adjust the spice level?
The heat level comes primarily from the jalapeño. For a milder version, remove the seeds and membranes from the jalapeño before dicing, or reduce the amount. If you prefer more heat, keep the seeds or substitute with a hotter pepper like serrano. You can also add a pinch of cayenne pepper.
- → Can I prepare this salad ahead of time?
Absolutely! This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it in the refrigerator. Just give it a quick stir before serving to redistribute the dressing.
- → What can I substitute for cilantro?
If you don't enjoy cilantro or have guests who detect the 'soapy' taste some people experience, fresh flat-leaf parsley makes an excellent substitute. Fresh basil or a combination of parsley and mint can also work well for a different but complementary flavor profile.
- → How can I turn this side dish into a main meal?
To transform this into a hearty main dish, add some protein like diced grilled chicken, shrimp, or crumbled queso fresco. For a vegetarian option, add diced avocado and serve over quinoa or rice. You could also toss in some cooked pasta to make a substantial pasta salad.
- → What other vegetables can I add to this salad?
This salad is incredibly versatile. Try adding diced cucumber for crunch, cherry tomatoes for sweetness, or avocado for creaminess. Roasted sweet potato cubes, jicama, or even mango can work wonderfully to create different flavor variations while maintaining the basic character of the dish.