Easy Black Bean and Corn Salad
- PREP 40min
- COOK 5min
- TOTAL 45min
We love spooning this black bean and corn salad over just about anything and can easily down the whole bowl in one sitting. It’s 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 raw corn for this (it’s so crisp). Rinsed canned corn or thawed frozen corn works well when we can’t find it.
You Will Need
1 (15oz) can black beans, drained and rinsed or 1 ½ cups cooked black beans
2 medium ears corn or 2 cups corn kernels
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
Directions
1In a medium bowl, stir together the black beans, raw corn, tomatoes, onion, garlic, jalapeño, lime juice, olive oil, and smoked paprika.
2Season to taste with salt— start with 1/2 teaspoon and go from there.
3Cover it with plastic wrap and refrigerate it for at least 30 minutes before serving.
Adam and Joanne's Tips
- Storing: Black bean and corn salad can be stored in an airtight container in the fridge for up to 4 days. If you add avocado, it will not last as long as the avocado will brown.
- Cook the corn: Grill it and then use in the salad or simmer in salted water until tender. To simmer them, prepare a bowl filled with ice and cold water. Bring a medium pot of salted water to a boil then cook the corn kernels until crisp tender, 2 to 3 minutes. Transfer the corn to the ice water to stop cooking. Drain and use in the salad.
- Add avocado: Feel free to chop 1 medium avocado and stir into the salad.
- The nutrition facts provided below are estimates.