Description
A vibrant, protein-packed summer side dish featuring smoky charred corn, black beans, and a zesty lime-cumin dressing. It is easy to make, travels well, and tastes even better the next day.
Ingredients
Scale
- 3 cups corn kernels (about 4 ears fresh, or thawed frozen corn)
- 1 can (15oz / 425g) black beans, drained and rinsed
- 1 medium red bell pepper, diced
- ½ medium red onion, finely diced
- 1 medium jalapeño, seeded and minced
- ½ cup fresh cilantro, chopped
- 2 medium limes, juiced (about ¼ cup)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 clove garlic, minced
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: ½ cup feta or cotija cheese, crumbled
- Optional: 1 large avocado, diced
- Optional: 1 cup cherry tomatoes, halved
Instructions
- Prep the corn: If using fresh corn, husk and remove silk. If using frozen, thaw in a colander under cold water.
- Char the corn: Heat a large skillet or grill pan over medium-high heat with a splash of oil. Add corn kernels or whole ears and cook for 3-5 minutes, stirring occasionally, until charred in spots and tender. Let cool slightly.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, minced garlic, salt, and black pepper. Add lime zest if using. Whisk until emulsified.
- Combine the salad: In a large mixing bowl, combine the charred corn, drained black beans, diced red bell pepper, diced red onion, and minced jalapeño.
- Dress the salad: Pour the dressing over the vegetable mixture and toss gently but thoroughly to coat everything.
- Add herbs and cheese: Stir in the chopped cilantro and crumbled feta (if using). Toss one more time.
- Season and chill: Taste and adjust seasoning with more salt, lime, or jalapeño if desired. Let sit at room temperature for 10 minutes to meld flavors, or chill in the fridge for up to an hour.
- Serve: Serve with tortilla chips, tacos, or alongside grilled meats.
Notes
For best flavor, char the corn to add smokiness. Rinse canned beans thoroughly to remove metallic taste. This salad improves with time; make it 2-4 hours ahead. Do not freeze, as the texture will become soggy. Add avocado and fresh cilantro right before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 6
- Protein: 7
Keywords: charred corn salad, black bean salad, summer sides, gluten-free salad, vegan side dish, BBQ sides, healthy salad, meal prep