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Corn and Black Bean Salad is a delicious and easy recipe to make this summer. Perfect for a weeknight dinner or even a family picnic. It’s a cool and refreshing dish to make after a long, hot day.
Using fresh produce is always a good practice, but doing so in the summer months is especially satisfying. Whether you buy the vegetables from your local grocery store, a Farmer’s Market, or your homegrown garden, fresh is always best!
Ingredients for Corn and Black Bean Salad
(See the full recipe at the bottom of this post.)
Instructions for this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare Ingredients
If needed, shuck and silk 2 fresh ears of corn. With a sharp knife on a cutting board, slice off the corn kernels.
The easiest way for this is to slice the corn into a shallow bowl. This will save much corn juice splattering and catch the kernels. Drain and rinse the black beans.
Using a sharp knife and cutting board, dice the green bell pepper and Vidalia onion. Mince the garlic.
With a fine-edged zester, zest lime. Squeeze the juice from 2 limes, or enough to make 4 tablespoons.
Make the Salad
Heat a small skillet on medium heat and melt 2 tablespoons of butter in it. Add the cut corn and stir. Cook for 5-7 minutes to give the corn a nice bright yellow color and buttery taste. Allow to cool before adding to the salad.
In a large bowl, combine the rinsed black beans, diced bell pepper and onion, and minced garlic. Add the corn to the mixture. Mix to combine.
In a small bowl, combine extra-virgin olive oil, lime juice, honey, lime zest, kosher salt, freshly ground black pepper, and cayenne pepper. Whisk together to combine.
Pour honey lime dressing over the salad and mix well.
Place the salad in a pretty serving bowl and cover. Chill for at least two hours or overnight.
Bring salad to room temperature. Before serving add sliced avocado to the salad, gently mixing in. If desired, garnish with fresh parsley.
This recipe will serve 4-6 people.
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Corn and Black Bean Salad
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 ears sweet corn (cut off)
- 2 tablespoons butter (melted)
- 14.5 oz. black beans (rinsed and drained)
- 1 large green bell pepper (diced)
- 1/2 cup Vidalia onion (diced)
- 1 clove garlic (minced)
Honey Lime Dressing
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon lime zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 medium avocado (sliced)
- 1/4 cup fresh parsley (chopped)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
- If needed, shuck and silk 2 fresh ears of corn. With a sharp knife on a cutting board, slice off the corn kernels. The easiest way for this is to slice the corn into a shallow bowl. This will save much corn juice splattering and catch the kernels.
- Drain and rinse the black beans.
- Using a sharp knife and cutting board, dice the green bell pepper and Vidalia onion. Mince the garlic.
- With a fine-edged zester, zest lime. Squeeze the juice from 2 limes, or enough to make 4 tablespoons.
Making the Salad
- Heat a small skillet on medium heat and melt 2 tablespoons of butter in it. Add the cut corn and stir. Cook for 5-7 minutes to give the corn a nice bright yellow color and buttery taste. Allow to cool before adding to the salad.
- In a large bowl, combine the rinsed black beans, diced bell pepper and onion, and minced garlic. Add the corn to the mixture. Mix to combine.
- In a small bowl, combine extra-virgin olive oil, lime juice, honey, lime zest, kosher salt, freshly ground black pepper, and cayenne pepper. Whisk together to combine.
- Pour honey lime dressing over the salad and mix well.
- Place in a pretty serving bowl and cover. Chill for at least two hours or overnight.
- Add sliced avocado before serving. Serve at room temperature. Garnish with fresh parsley. Serves 4-6.
