Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
285 kcal
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Course
Side Dish
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Cuisine
Mexican, gluten-free
Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad
Description
Mexican Street Corn Salad with Black Beans and Chipotle Mayo features corn sautéed or grilled to develop some charred edges, then combined with black beans seasoned with smoked and sweet paprika, garlic powder, nutritional yeast, and salt. Chopped red onion, bell pepper, jalapeño, and cilantro lend layers of fresh, crisp flavors. Lime juice brightens the salad, balancing the smoky and spicy notes.
The included chipotle mayo is a blend of vegan mayonnaise, lime juice, chipotle powder, and spices, thinned to a drizzle. It brings creamy heat that combines well with the savory and fresh ingredients. The salad can be served chilled or at room temperature as a side dish, dip, or spread.
This salad pairs nicely with tortilla chips or warm pita and can be garnished with extra lime and your choice of hot sauce or chili powder for additional heat. The use of nutritional yeast adds a savory depth without dairy, fitting a vegan profile.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 10 oz corn frozen or fresh kernels
- 15 oz black beans or 1.25 cups cooked
- 1/2 tsp smoked paprika
- 1/2 tsp paprika sweet
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder or 1 clove minced
- 1/4 tsp salt depends on if the beans are salted, or more
- 1/2 red onion finely chopped
- 1/2 red bell pepper finely chopped
- 1 jalapeño finely chopped or use a quarter of green bell pepper
- 1/4 cup cilantro plus more for garnish
- 1 -2 tsp lime juice
- optional add ins or garnish: chili powder blend ,hot sauce
Chipotle Mayo:
- 1/4 cup vegan mayonnaise or thick cashew cream; add salt and spices as needed
- 2 to 3 tsp lime juice
- water to thin
- 1/4 to 1/2 tsp chipotle powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Instructions
- Heat oil in a skillet over medium high heat When hot, add corn and cook to golden brown on some edges. (Oil-free: You can dry roast the corn kernels on a skillet Or Grill 2 or 3 dehusked corns on a grill or gas flame until blackened spots all over. Remove the kernels using a knife and continue.)
- Add beans, smoked paprika, paprika, nutritional yeast, garlic, salt and toss to coat. Cook for a min for the spices to infuse.
- Take off heat. Cool and Mix in the onion, bell pepper, jalapeno and toss. Add lime, salt if needed. Add cilantro and toss.
- Serve as is with additional lime wedges or with the chipotle mayo and a sprinkle of hot sauce. Serve with tortilla chips or warm pita, as a dip or serve as a side salad.
- For the chipotle mayo, mix everything and thin to drizzling consistency. Taste and adjust tang, salt and heat and use.
Notes
- To make a roasted corn dip, increase the corn, add vegan almond cheese, and serve as a snack or appetizer.
- Nutrition information corresponds to one serving of the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 461mg | 19% |
| Potassium | 570mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 31.2mg | 35% |
| Calcium | 40mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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