Black Bean and Corn Salad (or Salsa!)

Black Bean and Corn Salad aerial view in square pewter bowl.

Black Bean and Corn Salad (or Salsa!)

Black Bean and Corn Salad features tomatoes, cilantro, jalapeño, and a zippy lime vinaigrette for an easy, zesty, addictive side dish. Or enjoy this recipe as Black Bean and Corn Salsa instead for a delicious appetizer to dip up with chips!

Course Salad

Cuisine Mexican

Prep Time 20

Total Time 20

Servings servings (as a salad)

Calories 215kcal

Author Samantha Skaggs

Ingredients

For the dressing:

3 tablespoons extra-virgin olive oil
⅓ cup freshly squeezed lime juice
1 ½ tablespoons red wine vinegar
2 cloves garlic finely minced
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper

For the salad:

2 (15-ounce) cans black beans drained & rinsed
16 ounces frozen corn
1 pint grape OR cherry tomatoes halved or quartered (depending on size)
1 to 2 fresh jalapeños finely diced
½ cup packed fresh cilantro leaves chopped

Instructions

Make dressing by whisking all ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tightly-fitting lid. Set aside.
Place rinsed black beans in a very large bowl. Thaw corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add tomatoes, jalapeños, and cilantro to bowl, pour dressing over top, and gently mix all ingredients with a large spoon until well combined.

Video

Notes

If you use bottled lime juice, try to find one in which "lime juice" is the only listed ingredient.
You may use two extra-large tomatoes, seeded and chopped, in place of the grape or cherry tomatoes.
For mild jalapeño flavor, remove the seeds and membranes from the peppers before dicing. For added heat, leave all or some of the seeds and/or membranes intact.
If you have time, refrigerate the salad for several hours before serving to allow the flavors to blend, then allow to come to room temperature and stir well before serving.
This recipe may be made up to 24 hours ahead of time if tightly covered and refrigerated. Bring to room temperature and stir well before serving. Leftovers will keep for 4 to 5 days.

Nutrition