5 from 66 votes
Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad
This Mexican Street Corn Salad combines golden cooked corn kernels with black beans and smoky chipotle spices for a flavorful salad with a creamy chipotle mayo dressing. Finely chopped red onion, bell pepper, jalapeño, and cilantro add freshness and crunch. The chipotle mayo adds a tangy, smoky creaminess that complements the spices and texture balance of the beans and corn. It works well as a side salad, dip, or topping for warm pita or tortilla chips.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
285 kcal
Course:
Side Dish
Cuisine:
Mexican, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 285
% 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.