Mexican Corn & Black Bean Salad – A super easy corn and black bean salad! Packed full of chili – lime flavor and perfectly refreshing for summer.
Yay for easy summer salads!
Especially when they’re actually pretty darn healthy but don’t skimp on flavor.
I love this corn salad so much I could probably eat it for dinner all by itself.
I mean – corn, black beans, red onion, tomato, and a tangy chili lime dressing.
That’s a meal, right?
This salad pairs perfectly with anything you’re planning to toss on the grill for dinner.
You definitely also need to know it doubles as a tasty salsa – *runs and gets bag of tortilla chips.*
AND, it’s the perfect topping for tacos.
I feel like it’s kind of an “all purpose” salad.
Is that a thing?
Yeah, this one will pretty much stay with us a few times a week all summer long.
It doesn’t get easier than throwing some simple fresh ingredients into a bowl, then letting them chill and marinate for max flavor.
I like to use fresh corn off the cobb for this – but, you can use canned or frozen (cooked) if that’s what you have on hand!
Mexican Corn & Black Bean Salad - A super easy corn and black bean salad! Packed full of chili - lime flavor and perfectly refreshing for summer.
- 4 Ears Corn, Shucked
- 1/2 Cup Red Onion, Diced
- 1 Can Black Beans, Drained and rinsed
- 1/2 Cup Cherry Tomatoes, Cut in half
- FOR THE SAUCE:
- 3 Tablespoons Butter, Melted
- 2 Tablespoons Lime Juice, About 1 lime
- 1 Tablespoon Taco Seasoning
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Cilantro, For garnish, optional.
In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and place corn into a bowl of ice water to stop the cooking. Once the corn is cool, cut the kernels from the cobb into a large bowl.
Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn. Set aside.
In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.
Drizzle the dressing over the corn mixture, stir to combine. Chill the salad for at least 1 hour before serving. Garnish with cilantro if desired.
NOTE: The "cook time" is actually time for chilling. This salad is best if it chills for at least one hour before serving.
NOTE: You can use canned or frozen (cooked) corn for this recipe instead of fresh if desired. This comes out to about 4 cups.