This colorful and festive Black Bean and Corn Salad is loaded with vegetables and all the Mexican flavors we all love. Whether you serve it as a side dish, salsa or just by itself for lunch, it is guaranteed please.Ready in less than 20 minutes and can be made ahead.
2cans15 oz. cans of black beans, drained and rinsed
2ears of corn*shucked (or 1 8.5 oz. can Whole Kernel Corn)
1cupcherry tomatoeshalved or sliced
¼cupcolorful bell pepperschopped
1/3cupchopped red onionapproximately ½ medium-size red onion
Corn chips to serve withoptional
To make the dressing: Place all the ingredients in a mason jar, put the lid on and give it a good shake. Set aside. (You can make this salad a two days in advance and keep it in the jar in the fridge)
To make the salad: Place all salad ingredients in a bowl (like I did in the photo above), drizzle with the dressing and give it a gentle toss.
Taste for seasoning and add in if necessary. Serve.
Can I make this salad in advance? Yes, you can. As a matter of fact, I encourage you to do that. I usually make it a day in advance and keep it in the fridge covered with stretch film. The time spent chilling allows all ingredients to mingle and build more in-depth flavors.
How To Keep leftovers? I doubt that you will have leftovers, but if you do just place your salad in an airtight container and keep it in the fridge. It will still be very good the next day.
*Corn: You can use any type of corn you like. I shucked 2 ears of corn raw as during the summer months when corn is in season I like them raw. However, if you want you can lightly sauté it as well. If your grill is on, feel free to grill your corn after spreading it with some oil (both butter and olive oil would work). Otherwise, you can also use a can of corn. If you do so, drain and give it a good rinse before you add it in your salad as canned corn is usually packed with a lot of salt.