The Perfect Summer Dish ☀️???? Black Bean & Corn Salad ????????????????
You can make this salad a day in advance to bring to your weekend get together or perfect for a weeknight. It's vegan so you won't have to worry about keeping it under constant refrigeration while you're out enjoying the sunshine!
Black Bean & Corn Salad
2 15oz. cans Black Beans, rinsed & drained
1 16oz (1lb) package frozen Corn
1 bunch Green Onions, thinly sliced
½ Large Red Onion, small dice
1 Red Bell Pepper, small dice
2 Jalapenos, seeded, fine dice
1 bunch Cilantro, chopped
Dressing:
Juice of 2 Limes, approximately ¼ cup
½-2/3 cup Extra Virgin Olive Oil
1 ½ teaspoons Cumin Seed, toasted (dry frying pan on medium heat, until fragrant)
2 cloves Garlic, minced
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
Combine salad ingredients together in large bowl.
For dressing: Whisk together lime juice, garlic, cumin, salt & pepper. Slowly drizzle in EVOO while whisking until emulsified. Stop after you’ve added ½ cup of EVOO & taste. Adjust salt/pepper to taste & drizzle in the remaining EVOO as needed.
Add to salad & mix well. Cover & refrigerate at least 2 hours so flavors can marry. This salad is perfect to make a day in advance. Remove from fridge about 15 minutes before serving
*Check out my recipe for Mango Jicama Slaw here:
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Bean and Corn Salad (or Dip): YSAC - Episode 8
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You could get hurt making this bean dip:
My Mom has spent her life stealing other people's recipes. To teach her a lesson, I stole this stolen recipe from her but I will giver her zero credit. Hopefully one day she will realize the error of her ways and stop making all of that delicious food.
Black Bean Corn Salsa | THE DAD BOD CHEF
Easy chunky salsa - perfect for any game day or taco night
Easy Black Bean Corn Salad - So ADDICTIVE!
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I'm on my second batch in a week of this black bean corn salad! It's just so good! Fresh, crunchy, colorful, flavorful and so versatile! Serve it with tortilla chips, a side salad or placed on top of grilled meats. So yummy!
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Music by Kevin Macleod
Mexican Bean Salad | Protein Packed 10 Minute Meal Prep Recipe
Mexican Bean Salad Recipe:
This delicious recipe is a summer staple in my house! It is loaded with good for you ingredients and is a great meal prep option! It is super versatile and can be enjoyed for breakfast, lunch or dinner!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.