Black Bean and Corn Salad Recipe
User Reviews
4.8
195 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
6 people
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Calories
1697 kcal
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Course
Salad
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Cuisine
Mediterranean, American
Black Bean and Corn Salad Recipe
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This easy and bright black bean and corn salad with Pablano pepper, fresh mint, and lime will surprise your taste buds in the best way possible!
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Ingredients
- 2 ears corn, cleaned with no husks (or 1 1/2 cup cooked corn from frozen)
- 1 medium poblano chile
- 1 3/4 cups cooked black beans or from a can, rinsed if from can
- 1/2 cup grated coconut
- 1/4 to 1/4 cup lightly packed mint leaves, chopped
- 2 tbsp fresh lime juice
- 1 cup cherry tomatoes, halved or quartered depending on size
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
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Instructions
- Cook the corn in the microwave and prepare it. If working with corn (no husk) on the cob, wet two paper towels and wring out excess water. Wrap each ear of corn in the moist paper towel and place on a dinner plate. Cook in the microwave for 5 minutes. Let cool briefly then carefully remove the paper towel. Cut each cob in half crosswise, then stand one half at a time on a cutting board, cut side down, and slice off the kernels. Transfer the corn kernels to a large mixing bowl. (Alternatively, prepare 1 1/2 cups from frozen cooked according to package instructions.)
- Roast the pablano pepper. Set the pablano pepper on the grates over a gas burner turned to high and use your tongs to turn the pepper until blackened in spots all over. (Alternatively, you can do this under the broiler).
- Peel the roasted pablano and chop. Place the roasted pablano in a bowl and cover plate, and let steam for 10 minutes. Uncover, and when cool enough to handle, use your fingers to slip off the blackened skin, then remove and discard the stem and seeds. Chop the roasted pablano into 1/2-inch pieces and add to the mixing bowl with the corn.
- Mix the salad. Now add the black beans, coconut, mint, lime juice, tomatoes, olive oil and kosher salt. Toss to combine. Taste and adjust salt to your liking. Serve immediately!
Notes
- Tip: This black bean salad is a cross between a hearty salad and a salsa. If you want to serve it more as a salsa, add 1 seeded and chopped jalapeno or serrano chile and serve with tortialla chips (for me, I'd do pita chips).
- What to serve along? This makes a great fresh side next to grilled fish, salmon burgers, lemon chicken, or even kabobs.
- Can this black bean corn salad be served as a main vegan course? Yes! I cooked a cup of plain couscous and tossed with this salad to give it even more heft, adding a little more lime juice and extra virgin olive oil. You can do the same with quinoa!
- Leftovers & Storage: Store any leftovers in the fridge in a tight-lid container for 2 to 3 days.
- This recipe is adapted from Cool Beans (affiliate link) by Joe Yonan
- Visit our online shop to browse quality Mediterranean ingredients including olive oils and spices.
Nutrition Information
Show Details
Calories
169.7kcal
(8%)
Carbohydrates
21.6g
(7%)
Protein
6.4g
(13%)
Trans Fat
0.1g
Sodium
205.4mg
(9%)
Potassium
399.2mg
(11%)
Fiber
6.8g
(27%)
Vitamin A
334.6IU
(7%)
Vitamin C
24.9mg
(28%)
Calcium
26.1mg
(3%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 1697 kcal
% Daily Value*
| Calories | 169.7kcal | 8% |
| Carbohydrates | 21.6g | 7% |
| Protein | 6.4g | 13% |
| Trans Fat | 0.1g | 5% |
| Sodium | 205.4mg | 9% |
| Potassium | 399.2mg | 8% |
| Fiber | 6.8g | 27% |
| Vitamin A | 334.6IU | 7% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 26.1mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
195 reviews
Excellent
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