How to make our favorite black bean and corn salad. Jump to the Smoky Black Bean and Corn Salad Recipe or read on to see our tips for making it.
Raw, roasted, barbecued, sautéed, we’ll take corn anyway we can get it. One of our favorite recipes is this one. It’s not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of dish.
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How to Make Black Bean and Corn Salad
We like to make this a few hours in advance (it’s even great the next day). Black beans, tomatoes, onions, garlic, jalapeño and lime juice are added to the corn to give the salad lots of flavor and textures.
We love fresh corn for this — it’s so crisp. When we can’t find it, rinsed canned corn or thawed frozen corn works perfectly. We also add some smoked paprika. Smoked paprika is not the same as sweet paprika (which is often sold with the word “Paprika” on the label). Smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera is a little spicy and as the name suggests, very smoky. It’s perfect for this corn salad.
The options are endless when it comes to serving — spoon over chicken, grilled vegetables, eggs or whatever else you can think of. Or serve it like a salsa with tortilla chips or as a topping for grilled bread or bruschetta.
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Recipe updated, originally posted July 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Smoky Black Bean and Corn Salad Recipe
Smoked paprika (sometimes labeled hot Pimentón or hot Pimentón de La Vera) is perfect added to sweet crisp corn, black beans and ripe tomatoes. We love spooning this over just about anything and can easily down the whole bowl in one sitting. This is also perfect to serve with tortilla chips or as a topping for grilled bread or bruschetta. If you like things spicy, add more jalapeño or add a few dashes of your favorite hot sauce. We love fresh corn for this — it’s so crisp. When we can’t find it, rinsed canned corn or thawed frozen corn works perfectly.
You Will Need
2 medium ears corn, or 2 cups corn kernels
1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
2 medium tomatoes, finely chopped
1 medium onion, finely chopped
1 garlic clove, minced
1/2 jalapeño, seeds removed and finely minced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
Salt to taste
Prepare a bowl filled with ice and cold water.
Bring a medium pot of salted water to a boil then cook corn kernels until crisp tender, 2 to 3 minutes. Immediately submerge corn into a bowl of ice water to stop cooking. Drain.
In a medium bowl, stir the corn, black beans, tomatoes, onion, garlic, jalapeño, lime juice, olive oil and smoked paprika. Season with salt. Cover with plastic wrap then refrigerate at least 30 minutes before serving.
Adam and Joanne's Tips
- Smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera, is not the same as sweet paprika. It is a little spicy and very smoky. Look for it in the spice aisle or online. If you cannot find it, try adding a little cumin to the salad.
- To remove kernels from corn, stand the shucked corn cob upright. Holding the cob steady, use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. It can be helpful to place a dishtowel between the cob and work surface.