Black Bean and Corn Salad is a great summer side dish using fresh garden staples like corn, peppers and tomatoes! This make ahead dish is perfect to feed a large crowd!
It has been a long time since I have written a blog post. Having a baby sure will put you behind schedule! Now that we are semi-settled in as a family of 4, I want to get back to regularly sharing recipes and launching the blog. Delmarvalicious Dishes has been a dream of mine. While I still have plenty of work to do with photos, recipe development and SEO (to name a few things), I am thrilled to hit PUBLISH on the website!
Onto the recipe.... Black Bean and Corn Salad
Black Bean & Corn Salad is a side dish that I have been making for years. I originally made this to be eaten as a salsa. It is delicious with chips and on tacos. However, I have found people like to eat it as a side. Because of this, it has become a barbeque staple in our house.
I love a dish that you can prep ahead. Black Bean and Corn Salad is a dish that actually gets better the day after you make it. The flavors really meld together while the veggies, beans and seasonings marinate giving the salad a Mexican flair.
This recipe is very versatile and forgiving. Choose the vegetables and seasoning that your family enjoys. I like to use produce that I have in my garden or that I can locally purchase. The two ingredients you will definitely need are black beans and corn.
Lets cook! Black Bean and Corn Salad
Start by combining the black beans, corn, tomatoes, pepper, jalapeno and red onion in a large bowl. If possible, I like to use fresh corn off the cob. If you are local to the Rehoboth Lewes area, we love Freeman's Corn. It is sold at a little stand on Robinsonville Road behind the Lowes. Read about Freeman Corn here! Unfortunately, they don't have set hours of operation. So, locals, take your chances and fight the traffic to see if you can snag some of this delicious sweet corn!
Once the vegetables and beans are combined, sprinkle with your seasonings. I use a blend of cumin, cayenne pepper, salt and pepper. The last step is to stir in your wet ingredients: olive oil, hot sauce and lime juice. Refrigerate for at least an hour before serving!
If you make this Black Bean & Corn Salad, please leave a comment below or share on Instagram @delmarvaliciousdishes. I would love to hear your feedback!
Black Bean & Corn Salad
- 15 oz Canned Black Beans- Rinsed and Drained
- 15 oz Canned Corn (could use 2-3 ears fresh, cooked corn)
- 1 cup Chopped Tomatoes
- 1 Pepper- Chopped
- 1 Jalapeno (small)- Seeded and Chopped
- 1 Red Onion (small)- Chopped
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ⅛ teaspoon Cayenne Pepper
- 1 tablespoon Hot Sauce
- 2 tablespoon Olive Oil
- Juice of 2 limes
- In a large bowl, combine black beans, corn, tomatoes, pepper, jalapeno and red onion.
- Sprinkle salt, pepper, cumin, garlic powder and cayenne pepper over vegetable mixture. Stir to combine.
- Pour lime juice, olive oil and hot sauce over vegetable mixture. Stir to combine.
- Refrigerate for at least an hour or up to overnight before serving.