Best 3 Black Beans And Corn Salad Recipes

**Black Beans and Corn Salad: A Refreshing and Flavorful Side Dish**

Black beans and corn salad is a vibrant and refreshing side dish that is perfect for any occasion. This salad is packed with flavor and texture, thanks to the combination of sweet corn, hearty black beans, crisp cucumber, juicy tomatoes, tangy red onion, and fresh cilantro. The dressing, made with lime juice, olive oil, and a touch of cumin, adds a delightful citrusy and savory flavor that brings all the ingredients together. This salad is not only delicious but also incredibly versatile. It can be served as a side dish with grilled chicken, fish, or tofu, or as a light and healthy lunch or dinner option. Additionally, it is a great way to use up leftover black beans and corn, making it a budget-friendly and sustainable choice. With its vibrant colors, irresistible flavors, and versatility, this black beans and corn salad is sure to be a hit at your next gathering.

In addition to the classic black beans and corn salad recipe, this article also includes variations to cater to different tastes and dietary preferences. For a spicy twist, try adding a pinch of chili powder or cayenne pepper to the dressing. If you prefer a creamy texture, stir in some avocado or crumbled feta cheese. For a vegan option, use a plant-based mayonnaise or yogurt in the dressing. No matter your preference, you're sure to find a version of this salad that you'll love. So gather your ingredients and get ready to enjoy a burst of flavor with this delightful black beans and corn salad.

Let's cook with our recipes!

COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN

Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

Nutrition Facts : Calories 432 g, Fat 15 g, Fiber 10 g, Protein 14 g

SOUTH-WEST SALAD WITH CORN AND BLACK BEANS

South-West Salad With Corn and Black Beans image

A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander.

Provided by Boomette

Categories Black Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

15 ounces black beans, drained
15 ounces corn kernels, drained
1/2 cup chickpeas, drained
1/2 cup frozen green pea, frozen (do not thaw them)
1/2 cup black olives, sliced
1 medium red bell pepper, diced
1/2 medium red onion, minced
1/2 cup jicama, diced (optional)
6 tablespoons red wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons Splenda granular
2 teaspoons garlic, crushed
3/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon dried red pepper
1/2 cup fresh coriander, chopped

Steps:

In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.

Nutrition Facts : Calories 194.2, Fat 6.9, SaturatedFat 1, Sodium 202.1, Carbohydrate 28.3, Fiber 6.8, Sugar 1.8, Protein 7

SHRIMP SALAD WITH CORN AND BLACK BEANS

Shrimp Salad with Corn and Black Beans image

I had this salad at Merrimans in Waimea, HI. It was delicious and this is my attempt to recreate it.

Provided by Vicki Butts (lazyme)

Categories Other Salads

Time 25m

Number Of Ingredients 12

Ingredients

1 1/2 Tbsp oil
1 lb shrimp
2 ears corn, cut from the cob
4 tsp ginger root, minced
1 Tbsp shallot, minced
1/4 c black beans, rinsed and drained
1 Tbsp butter
1/2 tsp sugar
1/2 c green onions, chopped
2 c mixed greens
1 tomato, cut into wedges
2 Tbsp cilantro, chopped

Steps:

1. Heat vegetable oil over medium-high heat. Add shrimp. Saute 2 minutes per side. Transfer to plate.
2. Add corn, ginger, garlic, and shallot. Saute 2 minutes. Return shrimp to skillet. Add black beans, butter and sugar. Stir until butter melts. Add onions. Toss well.
3. Season with salt and pepper. Divide greens among plates. Spoon shrimp mixture over. Garnish with tomatoes and cilantro.

Tips:

Use fresh, high-quality ingredients: Fresh corn, black beans, tomatoes, and cilantro will give your salad the best flavor. If you can, use organic ingredients whenever possible.
Choose the right type of black beans: There are two main types of black beans: regular black beans and black turtle beans. Regular black beans are smaller and have a slightly sweeter flavor, while black turtle beans are larger and have a more earthy flavor. Either type of bean can be used in this salad, but regular black beans are the more traditional choice.
Cook the black beans properly: Black beans should be cooked until they are tender but still hold their shape. If you are using canned black beans, rinse them well before using.
Use a variety of vegetables: In addition to corn, black beans, and tomatoes, you can add other vegetables to your salad, such as bell peppers, onions, cucumbers, or jicama. Just be sure to chop the vegetables into small pieces so that they are easy to eat.
Use a flavorful dressing: The dressing is what really brings a black bean and corn salad together. You can use a simple vinaigrette dressing, or you can get more creative with your dressing. For example, you could try a dressing made with lime juice, olive oil, and cilantro, or a dressing made with salsa, sour cream, and cumin.
Serve the salad immediately: Black bean and corn salad is best served immediately after it is made. The longer the salad sits, the more the vegetables will wilt and the dressing will lose its flavor.

Conclusion:

Black bean and corn salad is a delicious, healthy, and easy-to-make salad that is perfect for any occasion. It is a great way to use up leftover black beans and corn, and it is also a great way to get your daily dose of vegetables. With its simple ingredients and flavorful dressing, black bean and corn salad is sure to become a favorite in your household.