Black bean and corn salad is an easy summer picnic or potluck recipe. This recipe features fresh red peppers, jalapeños, avocado, and corn. Feel free to use canned or freshly cooked black beans!
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What’s the deal with a black bean salad that just screams “summer potluck”? The mercury has soared to over a hundred degrees here lately, and I’m getting nostalgic for some of the picnic foods I remember eating a lot as a kid.
The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen or fresh). Parsley, basil or coriander give the aromas a herbal touch.
Tomatoes or red peppers add some sweetness and color. Lemon juice and/or lime juice will add some acidity. Jalapeño or cumin give it a kick, and avocado and olive oil smooth it out.
How to make the best black bean salad
I find that adding a little sugar almost always helps balance the acidity of the citrus and tomatoes and makes for a better tasting salad.
Of course, this salad will turn out especially delicious if you have freshly cooked corn and beans on hand. (Here’s how to make beans in a pressure cooker!) But if you don’t, just use the canned beans and frozen corn (we used white corn here).
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Check out this easy black bean salad recipe
Storing the Leftover Black Bean Salad
Refrigerate this salad in an airtight container for 3 to 4 days. However, due to the avocado in the salad and its tendency to oxidize and turn brown, it’s best to enjoy this salad the day you make it.
More black bean recipes to try!
- Summery vegetarian tacos
- Grilled Lime Chicken with Black Bean Sauce
- Chicken and black bean tostadas
- Quinoa bowls with sweet potatoes, black beans and spinach
- Plain black beans and rice
From the editors of Simply Recipes
Black Bean Salad
We’ve tried many brands of canned black beans (see our Black Bean Burrito Bowl for details). Our favorite flavors are S&W Premium Black Beans, Bush’s Best Black Beans and Goya. If using home cooked beans, use 1 1/2 cups.
This black bean salad uses cilantro. If you don’t like cilantro, you can replace it with fresh basil.
ingredients
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1 (fifteen–Ounce) Can of black beansrinsed and drained
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1 1/2 cups corn kernelsthawed when frozen
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1/2 cup chopped spring onions or shallots
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1/2 Jalapeno chilliseeded and chopped, or 1/2 pickled jalapeño pepper, chopped but not seeded
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1 Red pepperseeded and chopped (and/or 3 plum tomatoes, seeded and chopped)
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2 tablespoon lime juice
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1 tablespoon Extra virgin olive oil
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1 avocadoto cut in pieces
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1/2 to 1 teaspoon sugar
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salt and pepper to taste
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1/2 Cup chopped fresh coriander
method
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Combine everything except the avocado and herbs:
In a large bowl, gently mix the black beans, corn, scallions, jalapeños, tomatoes or red peppers, lime juice, and olive oil.
Then carefully fold in the chopped avocados.
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Seasoning and cooling:
Season with salt and pepper. Sprinkle with sugar, if you like, enough to balance the acidity of the lime juice. Cool.
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Add cilantro and serve:
Add the chopped fresh coriander just before serving.
| nutritional information (per serving) | |
|---|---|
| 181 | calories |
| 10g | Fat |
| 22g | carbohydrates |
| 6g | protein |
