Corn and Black Bean Salad

Corn and Black Bean salad is a simple, refreshing salad that’s perfect for summer! Everything gets tossed together in seconds before getting drizzled with a tangy chili lime dressing that just can’t be beat.

Corn Black Bean Salad

Fresh corn, juicy tomatoes, protein-packed black beans and crisp red onions all tossed in a tangy lime chili dressing is the perfect combo for a summer salad! It’s so quick and easy to make. It’s also easy to toss together a double batch for pool parties and backyard BBQs if you’re preparing for a crowd. One of my favorites to have with our simple Beef Tacos for dinner! I love this salad so much, I could probably eat the whole thing by myself for lunch and dinner! It’s a pretty healthy blend that doesn’t skimp on flavor. Serve it as a side with some Steak & Garlic Bread Kabobs and a batch of fresh White Sangria for the perfect summer evening combo. 

What can I serve with this salad?

Any fresh salad like this is going to be good with Grilled Chicken Thighs or a side of bread for a light lunch. Or fire up the grill for some steaks or juicy chicken to add alongside this dish. Corn black bean salad can also be used as a dip with your favorite tortilla chips or as a topping for a big plate of nachos! Add some cheese and sour cream and you’ve got a full meal. 

How To Make Corn Black Bean Salad

• Soften the corn. Use a large pot to bring salted water to a boil. Add the ears of corn and cook for about 3 minutes, just long enough to soften up the kernels. Transfer the cooked corn cobs to a bowl of ice water to stop the cooking process. Once cool, cut the kernels from the cob and toss into a large serving bowl.
• Assemble the salad. Add in the diced red onion, black beans (drained and rinsed), and sliced cherry tomatoes. Set aside.
• Mix the dressing. In a small bowl, whisk together melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt until fully combined. 
• Drizzle the dressing over the salad. Gently toss to coat the corn mixture. 
• Chill and serve. It’s best to let the salad chill for about an hour prior to serving to allow the dressing to really sink in and flavors to marry. Garnish with some fresh cilantro if desired and enjoy!

Storing Corn Black Bean Salad

Store any leftovers in the fridge for up to 3 days. It’s great for a meal prep! Any longer than three days and the salad starts to get a little softer and might become mushy.

Ingredients Notes for Corn Black Bean Salad

For the salad: 

• Corn – You can use fresh off the cob as directed or canned for a great salad all year round. You’ll need about 3 cups total.
• Onion – I love to use red onion. It’s got such a  great crisp flavor when raw.
• Black Beans – Drain and rinse the black beans before adding them to the salad. You could add some cannellini beans as well.
• Tomatoes – Cherry tomatoes are the perfect size for a salad like this. You can use what you have on hand, diced into small pieces. 

For the Dressing: 

• Butter – You could opt for olive oil if you want.
• Lime Juice – Fresh squeezed or concentrated. Enough for a tangy zest of flavor.
• Seasoning – A taco blend, chili powder, plenty of garlic, and salt make this dressing so, so good!
• Optional Garnishes – Some fresh cilantro is always a good pop of green to finish off a salad!

Enjoy!

~Nichole

Recipe originally posted in June 2018.