Aug
07

Corn and Black Bean Salad

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Here’s another quick and easy recipe that’s great to make for parties, especially a Mexican fiesta. Everyone will love the fresh flavors and the bright colors. You can serve it as a dip with corn or tortilla chips, but I think it’s best as a side salad. It’s also great added to Southwestern Chicken Salads, rice bowls and even as a filler in tacos. I’ve made this salad with several variations. Here’s what I put in it the last time I made it:

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Corn and Black Bean Salad Recipe

Ingredients:

4 Cups (about 16 oz.) frozen whole kernel corn
1 can (15.5 oz.) black beans, rinsed and drained
1/2 Cup fresh cilantro, chopped
1/4 Cup (about 4 – 6) green onions, sliced
1/4 Cup red onion, finely chopped
Juice of 2-3 fresh limes
3 TBSP vegetable oil
1 TBSP ground cumin
salt and pepper to taste
1 medium tomato, chopped and added right before serving

Directions:

  1. In a large bowl, mix together all ingredients except the tomato.
  2. Cover and chill the salad for a couple hours or even overnight.
  3. Add the tomatoes and stir gently right before serving.

Additional Notes:

  • Adding the tomatoes right before serving, prevents the salad from getting too watery and the tomatoes from getting mushy.
  • If you don’t want to bother with adding the tomatoes at the end: chop up a sweet red pepper instead and mix it in with all the other ingredients before you chill it.

For more gluten-free recipes with onions, check out this week’s Friday Foodie Fix at The W.H.O.L.E. Gang.

29 Comments

1

Love this salad. It’s a whole meal in a bowl. All you need is a nice glass of wine, sangria or a margarita! Don’t sell yourself short with just a salad. No cook meals in the summer are the best. I really don’t want to cook tonight so I think this is going to be our dinner. Just need to check the garden for cilantro and see if those tomatillos are ripe. Thanks for sharing this on Friday Foodie Fix. I love the way you cook.

2

I love to eat the leftover salad for lunch, too. Oooh, hadn’t thought of tomatillos. They’d be great in this! Thanks.

3

I have a recipe similar to this one, usually using vinegar instead of limes (my mom is deathly allergic to citrus) and now no tomatoes either. I hadn’t thought of using cumin to make a more fiesta-y tasting dish. I may try that combo once in a while. Most of the time I eat it as my meal rather than as a “side” because a nice light and tasty dish is sometimes all I need/want. Thanks so much for sharing.

4

that’s just like one I made in college–totally delish–works well with quinoa, too. thanks for sharing!

5

Love the idea of adding quinoa. Thanks.

6

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12

I make a very similar dish, but I roast the corn in a dry skillet before combining it with the other ingredients. It defrosts the corn, if you want to eat it without waiting, and it brings out the sweetness of the corn.

13

Nolley – Thanks for the tip. I’ve also chargrilled corn on the cob for additional flavor. My brother-in-law got me this nifty Corn Stripper that works amazingly well at removing the corn kernels from the cob.

14

Ooooh! I’m totally excited! I was assigned to bring a salad to Pack Meeting this week (since my son has celiac, and the Den Leader does too, and thought that it would be great if I brought food that they could both eat :) ) and had thought about a corn and black bean salad. Then stumbled across this one while looking for menu ideas…. Thanks so much! I wanted the salad to be something that could be a meal in itself. I think I’ll serve it with a side of salsa chicken and tortilla chips.

15

Sounds like a great idea, Grace!

16

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