Corn And Black Bean Salad Recipe

I meant to make a salsa and accidentally created a Roasted Corn And Black Bean Salad that everyone in the test kitchen kept shoveling into their mouths so you’ve got to keep scrolling to find out why.

I can’t stop spooning this salad straight from the bowl. I meant it as a salsa but the test kitchen declared it illegal to keep away.

I’m obsessed with the way the flavors snap together, and that creamy avocado sneaks in like a secret. Cilantro makes it bright without trying too hard.

It’s bold, messy, and summer in a scoop. And it handles whatever you throw at it, weeknight dinner or party pile.

If you like Black Bean Corn Cilantro Salad or Roasted Corn And Black Bean Salad, this one will wreck you in the best way. No kidding, seriously.

Ingredients

• Fresh corn gives sweet crunch and sunny color to the salad.
• Black beans add hearty protein and a creamy, earthy bite.
• Red bell pepper brings juicy crunch and bright, sweet notes.
• Red onion adds sharpness and a little crunchy zing.
• Cherry tomatoes offer juicy pops and fresh, summery acidity.
• Jalapeno brings heat and a lively, spicy kick.
• Avocado gives creamy richness and makes it feel more filling.
• Cilantro adds herb punch and a leafy, citrusy lift.
• Lime juice gives bright tang and wakes everything up.
• Olive oil smooths the dressing and adds pleasant mouthfeel.
• Cumin offers warm, earthy depth without overpowering things.
• Kosher salt boosts all the flavors and balances sweetness.
• Black pepper adds mild spice and little fragrant heat.
• Sugar or honey tames acidity and rounds sharp edges.

Ingredient Quantities

• 3 cups corn kernels (fresh or thawed frozen, about 4 ears fresh)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 large red bell pepper, finely diced
• 1 small red onion, finely chopped or 3 scallions, sliced
• 1 cup cherry tomatoes, quartered
• 1 to 2 jalapeno peppers, seeded and minced (optional if you want heat)
• 1 large avocado, diced (optional but really nice)
• 1 cup fresh cilantro, roughly chopped
• Juice of 2 limes (about 3 tablespoons)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sugar or honey (optional, balances acidity)

How to Make this

1. If using fresh corn, shuck and cut kernels off about 4 ears, then cook 3 cups of kernels in a hot skillet with a drizzle of oil for 4 to 6 minutes until slightly charred and tender; if using frozen, thaw and pat dry, if canned drain well.

2. In a large bowl combine the drained 15 ounce can black beans, the cooked or thawed corn, 1 large red bell pepper finely diced, 1 small red onion finely chopped (or 3 sliced scallions), and 1 cup cherry tomatoes quartered.

3. Add 1 to 2 seeded and minced jalapeno peppers if you like heat, and gently fold in 1 large diced avocado if using, try not to mash it.

4. Sprinkle in 1 cup roughly chopped fresh cilantro, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.

5. In a small bowl whisk together the juice of 2 limes (about 3 tablespoons), 3 tablespoons extra virgin olive oil, and 1 teaspoon sugar or honey if you want to tame the acidity.

6. Pour the dressing over the salad and toss gently but thoroughly to coat everything, taste and adjust salt, pepper or lime as needed.

7. Let the salad sit at room temperature for 10 to 15 minutes or chill for up to an hour so flavors marry; if chilling, bring back to near room temp before serving for best flavor.

8. Right before serving give it one last toss, check seasoning and add extra chopped cilantro or a squeeze of lime if it needs brightness.

9. Serve with tortilla chips, on top of greens as a main, or alongside grilled proteins; leftovers will keep 2 days in the fridge but avocado will darken slightly so stir in extra avocado when serving if desired.

10. Tip: for extra smoky flavor char the corn on a grill or under the broiler, and if you want creaminess swap half the olive oil for a spoon of mayonnaise or Greek yogurt.

Equipment Needed

1. Large skillet (for charring the corn)
2. Cutting board
3. Chef’s knife (sharp)
4. Large mixing bowl
5. Small bowl (for the dressing)
6. Measuring cups and spoons
7. Whisk or fork (to blend the dressing)
8. Spoon or spatula (for folding the salad)
9. Citrus juicer or reamer (for the lime juice)

FAQ

Corn And Black Bean Salad Recipe Substitutions and Variations

• Corn: swap with frozen charred corn or canned sweet corn (drain well). Fresh is best but frozen works fine if you toast it in a hot pan for a minute to get some char flavor.
• Black beans: use cooked pinto beans or kidney beans instead. Pinto gives a creamier bite, kidney keeps a firmer texture.
• Lime juice: you can use lemon juice or a splash of apple cider vinegar if you dont have limes. Lemon is brighter, ACV adds a little tang.
• Cilantro: replace with chopped parsley or a mix of parsley and a little mint if cilantro tastes like soap to you. Parsley keeps it fresh without overpowering.

Pro Tips

1) Char the corn for real flavor: take a few kernels and let them get black spots in a screaming hot skillet or on the grill. Don’t skimp on heat, and don’t crowd the pan or you’ll steam instead. It makes the whole salad sing.

2) Keep the avocado fresh looking: dice it right before serving and toss in a little lime juice as you add it. If you have to prep ahead, leave the avocado out and add fresh when you plate, or wrap the bowl with plastic right on the surface to slow browning.

3) Manage texture and moisture: pat thawed or canned corn and beans dry with paper towels so the dressing doesn’t get diluted. If the salad seems watery after chilling, stir in a tablespoon more olive oil and another squeeze of lime before serving.

4) Taste for balance, not for rules: after you mix, try a small spoonful. If it’s flat add salt, if it’s sharp add a touch of sugar or honey, if it’s dull add more lime. Small tweaks are what turn good into great, so be brave and adjust.