Zesty Black Bean and Corn Salad
Servings: 8 people
Calories: 183kcal
This Zesty Black Bean and Corn Salad is everyone's favorite BBQ side dish. However, it's great year-round, too. In the Summer, get fresh sweet corn, grill it, and then cut off the kernels! All the prep work can be done up to 2 days in advance (except peeling the avocados). Assemble an hour before serving!
Print Recipe
Equipment
- Gas or charcoal grill
Ingredients
- 2¼ cups corn 4 ears, grilled, and cut from the cob, or frozen, completely thawed
- 2 15 oz cans black beans drained and rinsed
- 1 red bell pepper cored, seeded, and finely chopped
- 1 jalapeno seeds and ribs removed, finely chopped
- ½ cup red onion finely chopped
- 1 avocado skin and pit removed, roughly chopped
For The Cilantro-Lime Dressing
- ⅓ cup cilantro fresh, chopped
- ⅓ cup extra-virgin olive oil
- ¼ cup lime juice fresh
- 2 tablespoon soy sauce
- 2 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Place corn, beans, bell pepper, jalapeno, onion, and avocado in a large bowl.
- Prepare the dressing by adding all of the ingredients into a jar with a tight-fitting lid. Affix the jar and shake vigorously for 1 minute until well combined.
- Pour the dressing over the veggies and bean mixture. Use two large wooden spoons to gently mix the salad until all the components are coated with the dressing.
- The salad is okay to serve immediately, but is even better if covered with plastic wrap and placed in the refrigerator for 1 hour.
- Transfer to a serving bowl and serve.
Video
Notes
To prepare the corn, heat your gas or charcoal grill to medium heat. Brush olive oil over 4 ears of corn with all the silk removed. Add a dash of salt all over the corn. Place on the grill, and cook, turning occasionally, until slightly charred in places, about 15 minutes. Allow the corn to cool, and then hold the corn upright in a shallow bowl. Carefully, and slowly, use a large knife to remove the kernels from the cob.
Everything can be prepped up to 2 days in advance, except for the avocado. 1 hour before serving, prep the avocado, then place everything in the serving bowl. Gently mix, chill for 1 hour, and then serve.
If you remove the seeds and the ribs from the jalapeno, then there will be very little heat with the salad. Omit the jalapenos, or only use half for no to extremely little spice. Double the jalapeno, or leave some seeds in for more heat.
If making the dressing in advance, be sure to shake it (or whisk it) vigorously before adding to the salad.
If serving outdoors in very hot weather, consider placing the salad in a bowl that will fit into another large bowl lined with ice. The salad will keep inside on the counter for several hours.
Though the salad is tasty the following day, it is definitely best served within an hour of assembling.
Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 551mg | Potassium: 301mg | Fiber: 4g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 1mg