This Black Bean and Corn Salad is sure to become your summer go-to for all your picnics and barbecues. It’s a snap to make and is deliciously crunchy and flavorful.
Ok, people, I have the perfect summer salad for you. Black Bean and Corn Salad is fantastic for any backyard barbecue or picnic in the park. Why is it the perfect summer salad?
Let’s start with crunchy celery, sweet red pepper, juicy fresh corn and lots of savory cilantro. Then top it off with a delicious vinaigrette with just enough cayenne pepper to give the salad a little kick. Finally, a bit of cumin warms up the flavor.
Then there’s the fact that it’s a mayo-free salad, so you don’t have to worry about serving it outside. Plus, you can make this side dish up to a couple of days in advance, it only gets better as it sits!
You will find that this black bean and corn salad is so versatile. It’s perfect for all of your summer gatherings. Whether you’re serving this at your backyard barbecue or at a picnic in the park, it’s sure to be a hit.
I also love to serve this as a side dish for an easy weeknight meal. Since it can be made in advance, you can throw this together when you have the time and it will be waiting for you when you need something quick.
You could easily turn this into a hearty main dish salad by stirring in rotisserie chicken or pulled pork.
I almost always use fresh corn for this salad. Believe me, it’s over the top delicious when you use corn cut straight from the cob. But if you’re really pressed for time or don’t have any on hand, feel free to use frozen or canned corn.
What can I serve black bean and corn salad with?
Grilled chicken or BBQ ribs go really well with this salad. It would also be a fantastic topping for pulled pork tacos or grilled fish.
This salad is also a great alternative for baked beans and would be so tasty alongside burgers or hotdogs. I would also consider putting this salad out along with a bowl of tortilla chips for dipping. Watch it disappear.
How do I make this bean salad?
- Whisk together the vinaigrette
- Drain the black beans well.
- Chop the celery, red pepper and cilantro.
- Cut the corn off of the cob by holding the cob upright and slicing straight down the cob.
- Toss the ingredients with the vinaigrette.
- Refrigerate to let the flavors develop.
In a small bowl, whisk together vinegar, garlic, salt, pepper, cumin, sugar and cayenne pepper. Slowly whisk in olive oil, until well incorporated. In a large bowl, combine remaining ingredients. Pour dressing over black bean mixture and gently stir until well coated. Refrigerate for at least 1 hour to allow flavors to combine.
For the dressing:
For the Salad:
Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 310mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 3g
In a small bowl, whisk together vinegar, garlic, salt, pepper, cumin, sugar and cayenne pepper. Slowly whisk in olive oil, until well incorporated.
In a large bowl, combine remaining ingredients.
Pour dressing over black bean mixture and gently stir until well coated.
Refrigerate for at least 1 hour to allow flavors to combine.
This recipe was originally posted on 06/13/2014. It was updated to improve user experience and reposted on 06/10/2020
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