Corn and black bean salad may seem like a summer eat, but really, it’s great all year round! Packed with fresh vegetables, sweet corn and black beans, this salad is so refreshing. The ingredients are simple, are usually always available, and will seriously brighten any dish! Serve it hot, my preference, or serve cool, but however you present it, it’s festive, colorful, zesty and extra tasty! On the plus side, it’s healthy.
Just thinking about it just makes me want to jump into the kitchen and start cooking. This colorful salad has a bit of sweetness from the sweet corn, tang from the lime juice, crunch from the onions and a festive flavor from the cumin. For just a few ingredients, it certainly packs a punch of flavor! You’ll be addicted! It’s quick, it’s easy, and most of all, insanely delicious. Simply add everything into one pan and it’s ready in just a few short minutes.
Black Bean & Corn Salad Uses
I came up with this recipe awhile ago, looking for a more flavorful, healthier alternative to refried beans, but then realized how versatile it could be
- Use as a Side dish
- Put on or in Tacos
- Use as a salsa
- Over or in enchiladas
- Addition to fajitas
- Top grilled chicken, beef or fish
- Put over rice or quinoa
- Put in or on a quesadilla
- Use as a garnish
The possibilities are endless. I most prefer it just by the spoonful! I’m in total love with it, but the more appropriate word would be, obsessed. It’s that good! It’s a must try recipe! Being on the menu at our home many times per month, I know my family is equally obsessed! It’s just one of those go-to easy week night dinner recipes I can whip up in no time flat!
Let’s Get Cooking
Like I said, this black bean and sweet corn salad takes no time at all. In a pan drizzle a bit of olive oil. Sauté the bell peppers and onions until transparent. Feel free to use any color bell pepper. I always use orange, my favorite. Same with your onion selection…use a white, red or yellow. Your preference!
Add minced garlic. Next, add diced tomato and frozen corn.
While sautéing, open, drain and rinse the black beans. Add to the pan and mix well. Next add the cumin, lime juice, salt and pepper.
Top with cilantro and enjoy immensely. Keep in the refrigerator for up to three days tightly covered if not using immediately.
Let’s Start Eating!
I do like it hot, although it does taste great cool as well. On a side note, you may make it raw, I just like cooked veggies more than raw! I’m also not too strict on the ingredients. If you like onion, feel free to add more onion or if you completely despise cilantro, leave it out! Add something else all together. Make it your own and tailor it to your palate. The recipe is more of a guideline! When I bake I’m precise, but when I cook – anything can happen! So let’s get cooking!
Let me know how you like it!
Black Bean & Corn Salad
A tasty medley of fresh vegetables, corn and black beans sautéed together.
- 2 Tbsp Olive Oil
- 1/2 Each Onion Diced
- 1/2 Each Bell Pepper Diced
- 1 Tbsp Garlic Clove Minced
- 1 Each Tomato
- 1 1/2 Cups Frozen Sweet Corn
- 1 Can Black Beans Drained
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 Tbsp Cumin
- 1 Each Juice of a lime
- 2 Tbsp Cilantro Chopped
1. In a large sauté pan, heat olive oil over medium high heat. Add onions and bell peppers. Sauté until translucent - about 5 minutes.
2. Add minced garlic and sauté for about 30 seconds.
3. Next add tomatoes and corn.
4. Drain and rinse black beans. Add to pan. Mix all ingredients together.
5. Add lime juice, cumin, salt, and pepper.
6. Pour into bowl and garnish with cilantro.
7. Immediately enjoy or cover and refrigerate for up to three days.
Other Great Recipes!
Here are some other great recipes I’m in love with. Come check them out!
This calls for tacos!
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