Easy, Healthy Corn & Black Bean Salad

June 10, 2014 by

corn and black bean salad

I recently posted about baking during the summer without heating up the kitchen. If you missed that post, you can read it here.

Another well known trick is enjoying lots of salads, sandwiches, and smoothies. This Corn & Black Bean Salad is a favorite. It’s my usual fare at potlucks and it is always a hit.

I call it a salad because that’s the way I enjoy it. You could take this a step further by serving it over a bed of fresh lettuce with your favorite salad dressing. I’m dreaming of a spicy, Chipotle Ranch dressing. Add some chopped chicken, and you’ve got a complete meal!

Others call it a salsa because they enjoy it with chips, in fish tacos, or on top of a grilled steak. Any way you choose to serve it, it is easy, delicious, healthy, and it won’t heat up the kitchen.

But don’t take my word for it…

Corn & Black Bean Salad                                                                                                         (This recipe serves a crowd. If your family is smaller, you can cut the recipe in half)

The Members

2 cans of corn (or 3-4 cups frozen corn – this is my preference)

2 cans of black beans (drained & rinsed – or 1 1/3 c. dried beans – cooked & cooled)

1/2 of a chopped onion (purple is my favorite for color & flavor, but any will do – use what you have)

1-2 chopped bell peppers (you can use any color or a combination of several)

1 chopped jalepeno (use more or less depending on how hot you want it – the seeds make it hotter! I think fresh is best, but these work in a pinch.) *Always use caution when chopping jalepenos – wear gloves or wash hands well before touching your eyes (I know this from experience!)

1/4 of a bunch of cilantro (rinsed & chopped – fresh is my favorite, but this works well)

1/4 cup (or 4 Tablespoons) of lime juice (you can use fresh or you can use this)

2 Tablespoons of oil (I used this olive oil)

1 teaspoon of cumin (if desired)

1/4 teaspoon of ground red pepper (if desired)

Options: I have added fresh, diced carrots before with good results. I have also seen recipes where people add canned or fresh tomatoes, but it isn’t my preference in this salad. I prefer the crunchy texture. I have also seen others add avocado, which I imagine is delicious, but it might not keep well (though I cannot say for sure as I haven’t actually tried it. The lime juice may keep the avocado from turning brown). Have fun and experiment with what you have on hand. This is a great recipe for using up odds and ends of veggies.

The Method

In a large bowl, combine all ingredients and stir well. You can certainly enjoy this salad right away, but letting it sit in the refrigerator for an hour or so before serving allows the flavors to incorporate. This keeps for a few days in the refrigerator, but in my experience, it’s usually gone before then.

This post was shared on The Wednesday Roundup & the Retro Re-pin Party.

Leave a comment and let us know if you consider this a salad or a salsa. What is your favorite way to eat it?

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