Black Bean and Corn Salad

Black Bean and Corn Salad is refreshing and rich in iron and protein. It’s one of the best ways for Vegetarians and Vegans to get their iron requirements. It’s tangy with mildly sweet notes and is perfect for summer lunches. You can make this salad in advance and have it refrigerated till mealtime.

I love salads for lunch in the summer. Who wants to slog away in the kitchen when it’s scorching hot outside? Besides, a refreshing salad like this one is always a satiating lunch in the summer. A lot of vegetarians complain that salads are not filling. The key is to make sure you include a good source of protein in your salads to make them a complete meal.

If you haven’t already checked out, do try my Chickpea Quinoa Salad that’s equally refreshing and protein-packed.

You can serve this Black Bean and Corn Salad as a main course or as a side to any meal. You can customize the dressing and seasonings to suit your taste. Sometimes, if I want to go all fancy, I serve it alongside Mexican tomato rice. My husband and I love to have it like a burrito bowl topped with tortilla chips. You could even make this salad on your taco nights.

Why you will love this Black Bean and Corn Salad

• Black beans are one of the richest sources of plant-based iron. When combined with the Vitamin C from the lemon juice, your iron absorption will increase multifold.
• The addition of Avocado and Olive ensures you get your daily dose of Omega-3
• The jalapenos give it a feisty Mexican flavor and add a kick of heat
• You can modify the dressing to suit your taste preference.
• You can make this salad ahead of time and refrigerate it.

Ingredients for Black Bean and Corn Salad

Black Beans

You can either use the canned Black beans or soak the dried ones and cook till tender.

Sweet Corn

I like to use Frozen sweet corn kernels as they are easier to use.

Jalapeno

Use a green or a green-orange Jalapeno depending on your spice preference. You can leave the seeds in or remove them depending on your spice tolerance. I’ve mentioned how to check the hotness of Jalapenos in my FAQs section.

Avocado

Use a ripe Avocado. I’ve mentioned how to spot a ripe Avocado in this post.

Cilantro

Cilantro amps up the flavor of any Mexican dish. If you don’t have cilantro, add half the quantity of parsley or skip it.

Lemon juice

You can use either lime or lemon juice interchangeably.

Maple Syrup

You can use any good-quality maple syrup. You can replace it with honey or Agave nectar instead if you don’t have maple syrup.

Olive oil

Extra Virgin Olive oil would work best for this salad dressing.

Step-by-Step Method for Black Bean and Corn Salad

Onion and Jalapenos

Chop the red onion semi-finely. The pieces shouldn’t be too big or very fine. If they are too big, they will be very pungent and if they are very fine, they will ooze out a lot of water.

De-seed the jalapenos and chop them finely. You can leave the seeds in if you like it spicy. Always taste the Jalapeno before deciding to leave the seeds in.

Black Beans and Corn

If you’re using canned black beans, rinse them in water thoroughly before using them. If you’re using dry black beans, soak them in water overnight or for at least 8 hours. Drain the soaked water, add fresh water, and cook them till they are tender (about 10 minutes). Black beans cook very quickly. Keep an eye on them.

Thaw the frozen corn by keeping it at room temperature for 30 minutes. If you’re using fresh corn, steam the kernels till they are done and let them cool completely.

Cilantro and Avocado

Chop the cilantro finely.

Dice Avocado into bite-sized pieces.

Dressing for Black Bean and Corn Salad

In a bowl, add lemon juice, olive oil, and maple syrup. Whisk it well until combined. Your lemon maple dressing is ready

Making the Salad

In a Salad mixing bowl, add the black beans, corn, chopped onion, and chopped jalapeno.

Add the dressing, salt, and pepper. Mix well.

Top it with cilantro. Refrigerate for at least 30 minutes for the flavors to infuse.

Add Avocado pieces just before serving. Otherwise they will brown quickly.

Serve the black bean and corn salad cold or at room temperature.

Frequently Asked Questions (FAQs)

Can I make this Black bean and Corn salad in advance?

Yes. This salad can be made a couple of hours in advance. If you want to make it a day or two ahead, keep the dressing separate and mix it in an hour before serving. Always chop the Avocados and add them to the salad right before serving. Avocados don’t do well if they are left open and oxidize quickly.

How to check the hotness of jalapenos for this Black Bean and Corn Salad?

When picking Jalapenos, there are two ways to know how spicy they will be

• Look for stretch marks. The more stretch marks with white lines and specs the jalapenos have, the spicier they will be. If they are smooth, they will be mild.
• Check out the color of Jalapenos. Green jalapenos tend to be milder. The more orange they get, the spicier they will be.