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Black Bean and Corn Salad Recipe
4.8 from 111 votes

Black Bean and Corn Salad Recipe

Black Bean and Corn Salad combines roasted poblano chile, sweet corn, black beans, and fresh cherry tomatoes with lime juice and olive oil to create a bright, textured salad. The roasted pepper adds a smoky note balanced by refreshing lime and mint. This salad offers a hearty yet fresh side dish or light main when paired with grains.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 1697 kcal
Course: Salad
Cuisine: Mediterranean, American

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

    Cup of Yum
  1. 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.)
  2. 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). 
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 1697

% 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.