Black Bean and Corn Salad, a delicious and healthy recipe that is a real crowd pleaser.
If you need a great side dish to serve your family, or to take to a covered dish event, this Black Bean and Corn Salad is perfect. It is low fat, colorful, full of veggies, and is coated with a delicious red wine, garlic, and olive oil dressing.
My husband tasted a black bean salad a few years ago at a cook-out and could not quit talking about it. We could not find out who made it, so I had to keep researching recipes to find one to meet his approval. I have been tweaking recipes.
His favorite ingredients are black beans and chick peas. We do not like avocado, which was in a lot of recipes.
We were at the GREENBRIER RESORT in WV, many years ago, and they had a similar recipe on their menu, served with veal scallopini. I have served this with grilled turkey cutlets.
I usually make it to serve as a side dish, but it is great to take to a covered dish event, as it makes a large amount.
It can also be served with any Tex-Mex style dish, in a salad, as a topping to grilled chicken, or as a dip with nachos.
If you are looking for another side dish with beans, my
Baked Beans and Wieners is always a hit at a cook-out.
Other side dish ideas to take to an event is
BASIC DEVILED EGGS, OLD FASHIONED POTATO SALAD, and
PROTEIN PACKED PASTA SALAD.
HOW TO MAKE BLACK BEAN AND CORN SALAD:
INGREDIENTS:
(Exact measurements & directions are on the printable recipe card)
fresh corn, (may use frozen)
black beans
Chick Peas
green bell pepper
red bell pepper
onion
jalapeno pepper
kosher salt
coarse black pepper
DRESSING:
extra virgin olive oil
red wine vinegar
lime juice
sugar
kosher salt
ground cumin
chili powder
minced garlic
Instructions
Bring a medium size pot of water to a boil, add corn, and cook for 5 minutes. Remove from the water and cool enough to touch. Cut the kernels off the cob.
In a large mixing bowl, place the corn, beans, chick peas, green and red bell peppers, onion, jalapenos, salt and pepper. Toss gently to combine the ingredients.
In a measuring cup, or small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, cumin, chili powder, and garlic.
Combine the ingredients well. Pour about half of the dressing over the bean mixture, gently toss to cover the ingredients. (I start with the lesser amount and add more as desired, so it doesn’t get too oily)
Allow bean salad to set about 15 minutes, stir again, cover and place in refrigerator.
When ready to serve, stir the bean salad and add more of the dressing as needed. Bring to room temperature to serve.
Why You’ll Love Black Bean and Corn Salad
- It is a perfect side dish to serve your family or take to a covered dish event.
- It is low fat, colorful, full of veggies, and is coated with a delicious red wine, garlic, and olive oil dressing.
- It is so easy to make and serves a crowd.
Recipe Tips and Variations
- Rinse the canned beans well to begin with.
- Chop the peppers and onions small to blend well with the beans and corn.
- Some people add small pieces of avocado to this, but our family doesn’t really like that.
- Gently toss the ingredients together before you serve it each time.
How to Store
Place the salad in an airtight container and refrigerate for up to 3 days.
Frequently Asked Questions
Can I make this ahead of time?
YES. It actually tastes better if made the day prior to at least 4 hours before you serve it. The flavors will blend so well. Toss gently each time before serving.
Can frozen corn be used?
YES. Fresh is better, but if it not available the frozen will work fine.
BLACK BEAN AND CORN SALAD
Equipment
- medium size saucepan
- whisk
- 1 cup measuring cup
- kitchen knife
- 2 qt class bowl with lid
- large spoon
Ingredients
- 2 ears fresh corn (may use frozen)
- 1 15 oz can black beans, rinsed and drained
- 1 15oz can Chick Peas, rinsed and drained
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1/2 small onion chopped (I use red onion)
- 1/2 jalapeno pepper seeded and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- DRESSING:
- 1/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 teaspoon minced garlic from jar or 1 clove minced
Instructions
- Bring a medium size pot of water to a boil, add corn, and cook for 5 minutes. Remove from the water and cool enough to touch. Cut kernels off the cob.
- In a large mixing bowl, place the corn, beans, chick peas, green and red bell peppers, onion, jalapenos, salt and pepper. Toss gently to combine the ingredients.
- In a measuring cup, or small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, cumin, chili powder, and garlic. Combine the ingredients well.
- Pour about half of the dressing over the bean mixture, gently toss to cover the ingredients. (I start with the lesser amount and add more as desired, so it doesn't get too oily) Allow bean salad to set about 15 minutes, stir again, cover and place in refrigerator.
- When ready to serve, stir the bean salad and add more of the dressing as needed. Bring to room temperature to serve.
Notes
