Colorful Black Bean & Corn Salad Recipe: Healthy, Flavorful & Vegan by Jan Mostrom
This vegan black bean salad recipe reminds me of my mom's three-bean salad, but elevated to a more colorful and tasty mix. I just encountered this healthy bean and corn salad at a neighborhood gathering – and I'm hooked! I love the vibrant colors, and if I can't get summer corn I can use frozen corn instead and make it all year long.
For this fresh, wholesome and healthy salad you'll need olive oil, garlic, ground cayenne pepper, ground cumin, salt, black pepper, garlic powder, onion powder, green onions, a can of black beans, corn, bell peppers, fresh herbs and cherry tomatoes. The vegetables are marinated in a zesty lime dressing. Let the salad marinate as long as you can so the flavors blend together and create magic.
Serve this corn and bean salad as a side dish with dinner or as a chunky dip with fresh tortilla chips.
Cuisine: American
Prep Time: 15 minutes plus time to marinate
Cook Time: 0 minutes
Total Time: 15 minutes plus time to marinate
Servings: 8
Ingredients
Lime Dressing
- 3 limes, juiced (1/4 cup)
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 - 1/2 teaspoon ground cayenne pepper (depending on how much heat you like)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 green onions, thinly sliced (I like to mince them so they disintegrate in the dressing)
Salad
- 1 can (15 ounces) black beans, rinsed and drained
- 4 ears cooked corn, cut off cob or 1 1/2 cups thawed and drained frozen corn
- 2 bell peppers, chopped to the approximate size as the corn and black beans ( I use a green bell pepper and a red or orange pepper for color contrast)
- 1/2 cup chopped fresh herbs (cilantro, fresh oregano or parsley or combination)
- 10 red or yellow cherry tomatoes, quartered
Here's how to make it:
- Make to make the lime dressing, place lime juice, olive oil, garlic, cayenne pepper, cumin and other spices and herbs into a bowl. Stir to combine. Add green onions into mixture and stir until well mixed. Let sit for 10 minutes. (The acid of the lime juice tempers the sharpness of the garlic and onions.)
- In a separate bowl, combine the black bean, corn and chopped peppers. Stir in the lime dressing. Taste and adjust seasoning. You might want more of all the spices!
- Let the salad marinate at room temperature for an hour or overnight in the fridge. Stir and then add tomatoes before serving.
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