Craving a zesty, refreshing salad that'll transport your taste buds straight to a vibrant Mexican fiesta? Look no further than Joe Son's Black Bean and Corn Salad - the ultimate crowd-pleasing dish that's not just a side, but a flavor explosion waiting to happen! In just 15 minutes, you can whip up a colorful, nutritious salad that'll have your friends and family begging for the recipe. Packed with protein-rich black beans, sweet corn, and a tangy lime kick, this salad is about to become your new go-to summer staple that's as easy to make as it is delicious.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 cup corn, cooked
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly rinsing the black beans under cold water and draining completely in a colander.
- If using fresh corn, cook the corn kernels by boiling or grilling until tender. If using frozen corn, thaw completely and drain excess moisture.
- Dice the red onion into small, uniform pieces, ensuring pieces are approximately 1/4 inch in size for consistent flavor distribution.
- Wash the red bell pepper, remove seeds and membranes, then dice into similar-sized pieces as the red onion.
- Rinse the fresh cilantro and pat dry with paper towels. Chop the cilantro leaves finely, discarding the thick stems.
- In a large mixing bowl, combine the drained black beans, cooked corn, diced red onion, and diced red bell pepper.
- Squeeze fresh lime juice directly over the mixed ingredients, ensuring even coverage.
- Add chopped cilantro to the bowl and gently toss all ingredients to combine.
- Season with salt and freshly ground black pepper, adjusting to taste preference.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a quick stir and taste, making final seasoning adjustments if needed.
Tips
- To elevate your Black Bean and Corn Salad to the next level, keep these pro tips in mind: • For maximum flavor, use fresh lime juice instead of bottled - the brightness makes a huge difference! • If possible, grill your corn for a smoky undertone that adds depth to the salad. • Let the salad chill for at least 30 minutes before serving to allow the flavors to mingle and intensify. • For extra crunch, consider adding diced jalapeños or toasted pumpkin seeds. • This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep or make-ahead entertaining. • For a protein boost, add grilled chicken or shrimp to turn this side dish into a complete meal.
Nutrition Facts
Calories: 88kcal
Carbohydrates: 17g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
