Corn and Black Bean Salad

Mexican Corn and Black Bean Salad is a super easy and refreshing summer salad full of black beans, corn, and tomatoes! This black bean and corn salad comes together in a snap and has the most flavorful chili lime and garlic dressing!

Course Side Dish

Cuisine American, Mexican

Prep Time 20

Chill Time 1

Total Time 1 20

Servings

Calories 100kcal

Author Nichole

Ingredients

4-6 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.

Instructions

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.

Video

Notes

NOTE: You can use canned or frozen (cooked) corn for this recipe instead of fresh if desired. This comes out to about 3 cups.

Nutrition