Corn and Black Bean Salad

Corn and Black Bean Salad

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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. 

Serving Salad with Grilled Pork Loin Chops

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 to Make Corn and Black Bean Salad

  • fresh sweet corn
  • butter
  • black beans
  • green bell pepper
  • Vidalia onion
  • garlic

Honey Lime Dressing

  • extra-virgin olive oil
  • lime juice
  • honey
  • lime zest
  • kosher salt
  • freshly ground black pepper
  • cayenne pepper
  • medium avocado
  • fresh parsley or cilantro, optional

 

Instructions for This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare Ingredients

Cutting Fresh Corn off the Cob

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

Cooking the Fresh Corn in Butter

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.

Assembling the Ingredients

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.

Mixing together the Honey Lime Dressing

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.

Serving Corn and Black Bean Salad in a Pretty Pioneer Woman Bowl

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.

Serving Salad with Grilled Pork Loin

I like to serve this refreshing salad with grilled foods, such as Grilled Chicken with Chili Sauce, or Grilled Pork Loin Chops. But it would also be good with hamburgers or Brats.

See more Salads Here. Browse Picnic Foods Here. 

Recipe for Corn and Black Bean Salad

Corn and Black Bean Salad

Here's a delicious and easy salad to make this summer to go with Honey-Glazed Grilled Chicken Thighs or Grilled Pork Chops. 
5 from 1 vote
Print Rate
Course: Salad
Cuisine: American, Mexican
Keyword: Avocados, Bell Peppers, Black Beans, Fresh Sweet Corn, Limes, Summer Foods
Prep Time: 20 minutes
Cook Time: 7 minutes
Refrigerate:: 2 hours
Total Time: 2 hours 27 minutes
Servings: 4

Equipment

Knife Set
Glass Mixing Bowls
Lemon Juicer
Grater/Zester

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

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.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 428kcal | Carbohydrates: 39g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 642mg | Potassium: 758mg | Fiber: 14g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 49mg | Calcium: 54mg | Iron: 3mg
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