Black Bean and Corn Salad Recipe
User Reviews
4.8
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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
Description
The salad includes black beans and corn kernels prepared by roasting or microwaving, combined with charred poblano chile peeled and chopped to add depth. Fresh cherry tomatoes contribute juiciness and tang, while grated coconut and chopped mint deliver subtle sweetness and herbal freshness. Lime juice and olive oil provide acidity and richness, finishing with kosher salt to taste.
The mix of textures ranges from crunchy corn and fresh tomatoes to tender beans, enhanced with aromatic herbs. It can be served as a side alongside grilled meats or fish or used as a salsa-style dip with chips.
For a heartier meal, the salad can be tossed with couscous or quinoa and extra lime and oil, creating a filling vegan main. Store leftovers in a sealed container refrigerated for 2-3 days to maintain freshness.
Ingredients
- 2 corn cleaned with no husks (or 1 1/2 cup cooked corn from frozen, ears
- 1 poblano chile medium
- 1 3/4 cups black beans rinsed if from can, cooked or from a can
- 1/2 cup coconut grated
- 1/4 to 1/4 cup mint chopped, leaves, lightly packed
- 2 tbsp lime juice fresh
- 1 cup cherry tomatoes halved or quartered depending on size
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
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
- Adding a seeded chopped jalapeno or serrano chile and serving with pita or tortilla chips can turn this salad into a fresh salsa.
- Pairs well with grilled fish, chicken, or kebabs as a bright side dish.
- Toss with couscous or quinoa plus additional lime juice and olive oil for a satisfying vegan main course.
- Store leftovers in the refrigerator in a sealed container for up to three days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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