Eclectic Red Barn: Black Bean and Corn Salad

I love to make all kinds of salads in the summer and this Black Bean and Corn salad is great. You can serve it hot or cold.

There are a lot of black bean and corn salads out there but I adapted a couple recipes to come up with my own version.

This makes a wonderful side dish. You can use fresh corn on the cob and slice it off or frozen corn, like I did.

This goes together so quickly especially if you use the steam vegetable bags. Drain and rinse the black beans, cook the corn. While the corn is cooking, make the dressing. Add beans to the corn, stir in the dressing and add cilantro. Finished.

We had turkey burgers with ours, but it would go well with chicken, burgers etc.

Recipe Print

Black Bean and Corn Salad

Ingredients:

1 cup frozen corn, thawed

1 (15 oz) can black beans, drained and rinsed

½ cup diced red onion

1 lime, zested and juiced

2 tablespoons balsamic vinegar

⅓ cup olive oil

1 - 2 Tablespoons chopped cilantro

Kosher salt and ground pepper to taste

Directions:

For the salad: Drain and rinse the black beans. Cook the corn according to package directions. Instead of cooking the corn in the microwave, I fried mine in some butter to give it some extra flavor. In a medium bowl, add the black beans, corn, and onion.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, and balsamic vinegar. Slowly stir in the olive oil until well mixed. Season with salt and pepper. Add the cilantro just before serving.

You can eat it now, or refrigerate for an hour and then serve.