We intended to make this corn and black bean salad recipe as a salsa, but when it came out of the test kitchen, staffers couldn’t refrain from shoveling it in their mouths with a spoon! Hence—it became one our latest favorite salad (main course or side).

Of course, this does make for an amazing salsa, dip or side dish—but we’d be happy serving it with a side of grilled chicken and calling it a day. Add a side of veggies and you have a complete meal. Woohoo!

The possibilities are endless—if you’re on the go, combine this salad in a lettuce wrap or a tortilla with protein and veggies and just like that, your meal is mobile. Just don’t forget the hot sauce.

Corn and black bean salad recipe

Corn and Black Bean Salad Recipe

If you desire a light yet filling lunch, dinner or side dish, try this corn and black bean salad recipe!

Ingredients
 

Yield: 4 -6 servings
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  • 1 12 oz bag corn kernels, frozen
  • 1 15.5 oz can black beans, drained and rinsed
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, packed, chopped
  • 3 Tbsp lime juice
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • pepper, to taste

Instructions
 

  • Fill a small saucepan half full of water and bring to a boil over high heat. While you’re waiting for the water to boil, fill a medium-sized mixing bowl about half full of ice water then set it aside. When the water reaches a boil, add the corn and allow it to cook 1 minute.
  • Drain the corn then immediately put the kernels into the bowl of ice water for 1 minute. Drain the corn well then place into a large mixing bowl.
  • Add all remaining ingredients and toss well to combine. Cover with plastic wrap, chill in the fridge at least 45 minutes then serve nice and cold.

Notes

Blanching veggies is a quick and easy way to bring out their vibrant color, as well as softening the vegetables just a bit. Just make sure you have a bowl ready with ice water to shock your blanched corn!
Calories: 466kcal, Carbohydrates: 80g, Protein: 16g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 559mg, Potassium: 51mg, Fiber: 18g, Sugar: 2g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!