Black Bean And Corn Salad (Salsa)
A vibrant and flavorful salad combining black beans, corn, fresh vegetables, and herbs, perfect for a light, healthy appetizer or side dish suitable for summer gatherings.
Ingredients
- 15 oz. can black beans, drained and rinsed ⓘ
- 1 1/2 cups frozen corn ⓘ
- 1/4 cup purple onion, chopped ⓘ
- 1 fresh jalapeno, finely chopped ⓘ
- 1 medium tomato, chopped ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon salt
- 1/4 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- fresh black pepper, crushed ⓘ
- 2 tablespoons olive oil ⓘ
- 1 teaspoon fresh cilantro, chopped ⓘ
Instructions
- Combine beans, corn, onion, jalapeno, and tomato in a medium bowl and toss.
- In a small bowl, whisk together lemon juice, salt, coriander, cumin, black pepper, and olive oil to make the dressing.
- Pour the dressing over the bean mixture and sprinkle with chopped cilantro.
- Toss to mix completely and chill for at least 2 hours before serving.
Tips & Substitutions
For added flavor, consider using fresh corn off the cob instead of frozen. If you prefer a milder taste, remove the seeds from the jalapeno before chopping. This salad can also be customized with other ingredients like diced bell peppers or avocado. To enhance the freshness, use organic ingredients when possible and adjust the seasoning to your preference as needed.
Serving Suggestions
Serve this Black Bean and Corn Salad as a refreshing side dish at barbecues or alongside grilled meats. It pairs beautifully with Crock-Pot Beef Tostados for a complete meal. You can also enjoy it as a topping for tacos or as a dip with tortilla chips for a casual snack. This versatile dish is a great addition to any summer gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If you wish to reheat it, do so gently in the microwave, but it’s best served chilled or at room temperature to maintain its fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Corn Salad (Salsa) contains roughly 579 calories, with 28g protein, 91g carbohydrates, and 16g fat. It is an excellent source of iron (126% of the Daily Value), dietary fiber (70% of the Daily Value), and vitamin C (63% of the Daily Value). Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead of time. In fact, chilling it for at least 2 hours allows the flavors to develop fully. You can prepare it the night before and store it in the refrigerator until ready to serve.
Is this salad suitable for a vegan diet?
Absolutely! This Black Bean and Corn Salad is naturally vegan, as it contains no animal products. It’s a healthy choice for anyone following vegan recipes, packed with protein and fiber from the black beans.
What can I substitute for lime juice if I don’t have lemon juice?
If you don’t have lemon juice, lime juice is an excellent substitute that will provide a similar citrusy tang. You can also use apple cider vinegar in a pinch, though it will give a different flavor profile. Adjust the quantity to taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).