I participated in an Influencer Activation on behalf of Influence Central for Sunshine Sweet Corn from Florida. I received a promotional item to thank me for my participation.
Sweet Corn Black Bean Salad: The Ultimate Summer Sidekick
This Sweet Corn Black Bean Salad is poised to become your go-to recipe for every summer occasion. Whether you’re planning a lively BBQ, a casual picnic, or a family get-together, this vibrant salad brings a burst of fresh flavors and delightful textures. Sweet corn kernels are perfectly complemented by hearty black beans, crisp fresh vegetables, and creamy avocado, all brought together with a light, zesty cilantro dressing. It’s incredibly versatile, serving beautifully as a standalone salad, a robust dip for tortilla chips, or a flavorful topping for grilled chicken and burgers.
Embracing Summer Flavors with an Easy Side Dish
Summer evokes images of sun-drenched afternoons, outdoor grilling, and shared meals with loved ones. For me, these gatherings aren’t complete without a fantastic side dish. When it comes to contributing to potlucks, BBQs, and picnics, I often lean towards dishes that are both crowd-pleasing and travel-friendly. My absolute favorites are often refreshing pasta salads or vibrant corn salads. They offer incredible versatility, are remarkably simple to prepare, and hold up beautifully during transport, making them perfect for any destination.
This Sweet Corn Black Bean Salad embodies everything I love about summer cooking. It’s effortless to assemble, bursting with the quintessential tastes of the season, and wonderfully adaptable to various culinary roles. Imagine serving it as a refreshing main salad on a hot day, transforming it into a chunky salsa for dipping your favorite chips, or even spooning it generously over sizzling grilled chicken or juicy burgers for an extra layer of flavor and texture. Its dynamic character makes it a true culinary chameleon.
The recent shift in weather served as the perfect inspiration to create this delightful Sweet Corn Black Bean Salad. Last week, Cleveland was bathed in sunshine and temperatures soaring near 80 degrees for several glorious days. For a moment, I thought the warm Costa Rican climate had magically followed us home. Then, true to typical Midwestern fashion, the temperatures dipped to a brisk 50 degrees yesterday. Nevertheless, with warmer days now firmly on the horizon, my thoughts have turned to alfresco dining and grilling adventures. We are absolutely loving our new backyard, and it has become our favorite spot to grill, play, and simply unwind when the weather cooperates, making every sunny day an opportunity for outdoor enjoyment.
The Sweet Heart of the Salad: Sunshine Sweet Corn from Florida
The star ingredient of this sensational salad is undeniably sweet corn, and for early season perfection, nothing quite compares to Sunshine Sweet Corn from Florida. Whether it’s incorporated into a vibrant salad, blended into a homemade salsa, or enjoyed straight off the cob, this corn introduces a perfect balance of sweetness that my entire family adores. Its natural sugars and crisp texture elevate any dish it graces, making it a beloved staple in our kitchen.
Arriving perfectly in season and ready for enjoyment throughout spring, Sunshine Sweet Corn from Florida offers a wonderfully sweet and nutritious boost to a wide array of meals, salsas, and salads. I am always seeking opportunities to involve my son, Will, in the cooking and preparation process. And what could be a more enjoyable activity for little helpers than husking corn? Will absolutely loves assisting me with husking our summer corn, transforming a simple kitchen chore into a fun, hands-on experience that connects him with the food we eat.
In our region of Cleveland, locally grown sweet corn doesn’t typically reach its peak until late summer. This is precisely why Sunshine Sweet Corn from Florida is such a fantastic option; it’s readily available now, making it an effortless and delightful addition to your spring meals. From April through May, Sunshine Sweet Corn is my absolute go-to, whether we’re planning a simple corn on the cob alongside dinner or crafting more elaborate dishes like a hearty Vegetable Corn Chowder or today’s featured Sweet Corn Black Bean Salad.
A Symphony of Fresh Ingredients and Customization
This salad is a vibrant tapestry of fresh vegetables, featuring the sweet crunch of corn, the crispness of green and red bell peppers, the subtle bite of red onion, and the creamy richness of fresh avocado, all expertly blended with wholesome black beans. The ensemble is then elegantly finished with a light and fragrant cilantro dressing that ties all the flavors together harmoniously. The beauty of this recipe lies in its adaptability; it serves as an excellent canvas for your culinary creativity.
Feel free to experiment with different vegetables – perhaps add some vibrant yellow peppers for extra color, or a touch of finely diced jalapeño if you desire a spicy kick. For those who enjoy a richer texture, a sprinkle of shredded cheese, such as cotija or cheddar, would be a delightful addition. This recipe is designed to yield approximately 7 servings, making it perfect for a family meal or a small gathering. However, if you’re hosting a larger crowd, especially for special occasions like Memorial Day, you can effortlessly double the recipe to ensure there’s plenty for everyone to enjoy. Its ease of modification ensures it can cater to various tastes and dietary preferences.
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Sweet Corn Black Bean Salad
By Julia Jolliff
This Sweet Corn Black Bean Salad is the perfect side dish to bring to your next BBQ, picnic or get together this summer. It’s fresh, flavorful, and incredibly easy to make.
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Prep Time: 10 mins
Cook Time: 4 mins
Total Time: 14 mins
Servings: 7 servings
Ingredients
- 4 Sweet Corn (about 3 cups cooked kernels)
- 1-15.5 oz can black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1 green bell pepper, seeds removed, chopped (yellow or red peppers also work beautifully)
- 1 avocado, seed removed, chopped
- 4 green onions, green parts chopped
- 1/2 cup fresh cilantro, chopped
- 1 Tablespoon fresh lime juice
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (cayenne pepper optional for extra spice)
- 2 Tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Begin by husking the ears of corn, removing all silk and leaves.
- Fill a large pot three-quarters full with water and add a dash of salt. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium and carefully add the husked ears of corn.
- Cook the corn for precisely 4 minutes. Promptly drain the water and remove the ears of corn. To halt the cooking process and preserve their crispness, run the ears of corn under cold water immediately. Set them aside to cool completely.
- In a spacious mixing bowl, combine the drained and rinsed black beans, finely chopped red onion, diced green pepper, creamy chopped avocado, and the vibrant chopped green onions.
- Once the corn has cooled, use a sharp knife to carefully cut the sweet kernels away from the cobs. Add these fresh corn kernels to the vegetable and bean mixture in the large bowl.
- For the dressing, combine the fresh cilantro, fresh lime juice, ground cumin, red pepper flakes (and cayenne if using), and extra virgin olive oil in a small mason jar or a container with a tight lid. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. Taste the dressing and adjust with salt and pepper as desired.
- Pour the prepared dressing generously over the corn salad mixture. Toss everything gently to ensure all ingredients are thoroughly coated. Taste again and adjust any seasonings to your preference.
- Serve this refreshing salad alongside your favorite grilled dishes, enjoy it as a hearty dip with tortilla chips, or use it as a flavorful topping for hamburgers, hot dogs, or tacos. Enjoy the vibrant taste of summer!
Notes
- Omit the cayenne red pepper if you prefer a milder salad with less spice.
- If you plan to prepare this salad ahead of time, it is best to add the chopped avocado just before serving. This will help maintain the avocado’s fresh green color and prevent it from browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Calories: 97kcal, Carbohydrates: 6g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 5mg, Potassium: 226mg, Fiber: 3g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 20mg, Calcium: 16mg, Iron: 1mg
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