Black Bean and Corn Salad

Black Bean Corn Salad Recipe served in a blue bowl sitting on a white marble countertop.

Black Bean and Corn Salad is a classic, but this version is anything but ordinary. With more people looking for creative ways to add beans into their meals, this salad proves that beans can be anything but boring. Sweet and smoky corn, crunchy jicama and a pop of fresh lime zest make every bite bright and satisfying. It's quick, wholesome and sure to change the minds of any bean skeptics at your table.

Course Salad

Cuisine Mexican

Keyword Black Bean and Corn Salad, Black Bean Corn Jicama Salad

Prep Time 20

Cook Time 5

Servings servings

Calories 237kcal

Author Heather

Ingredients

Salad

2 cups frozen corn kernels
1 jalapeño See Note #1 below
2 15 ounce cans black beans *drained and rinsed
2 medium Roma tomatoes *diced
1 medium yellow bell pepper *diced
1 cup jicama peeled and diced into ¼-inch cubes (see instructions below), See Note #2 below
1/2 small red onion *minced
1/2-1 cup fresh cilantro *chopped, See Note #3 below
1 large avocado *diced

Dressing

1/3 cup extra virgin olive oil
1 tablespoon lime zest *zest before juicing, about 2 medium limes
1/4 cup lime juice *about 2 limes
2 cloves garlic *finely minced, grated or crushed
1 teaspoon ground cumin *toasted if possible
1/4 teaspoon chipotle powder *or to taste
1/2 teaspoon sea salt *or to taste
black pepper *to taste

Instructions

Char the Corn and Jalapeño

Heat a dry skillet over high heat. Add the frozen corn kernels and cook, undisturbed, for 2–3 minutes until some kernels are charred. Toss and continue until lightly charred all over. Remove from heat and let cool.
Return the skillet to high heat and char the jalapeño, turning occasionally, until blistered on all sides. Let it cool, then dice and add to the salad.

Prepare the Jicama and Veggies

Slice off one end of the jicama to create a stable base and then cut the jicama in half. Use a sturdy vegetable peeler to remove the tough, papery skin. Cut the peeled jicama into ¼-inch slices, then stack and cut into small cubes. Measure 1 cup for the salad.
Dice and prepare the remaining veggies (with the exception of avocado). Add veggies to a large bowl.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, lime juice, lime zest, garlic, cumin, chipotle powder, salt and black pepper.

Combine the Salad

Pour the dressing over the prepared vegetables and toss gently to coat. Taste and adjust the seasoning as needed. Add the diced avocado just before serving and fold in carefully to maintain its texture. If preparing the salad in advance, omit the avocado and add it immediately before serving to ensure optimal freshness.

Video

Notes

Note #1- Charring deepens the jalapeño's flavor, adding a delicious smoky richness. Once cooled, slice it open and scoop out the seeds with a spoon to keep the heat mild.

Note #2- Jicama can be found in the produce section of larger grocery stores or at Latin markets. It's sold whole and runs large, so you'll likely have leftovers. Wrap the remaining portion tightly in plastic wrap and refrigerate for up to one week, or go ahead and dice it and store in an airtight container in the refrigerator for up to one week as well.

Note #3- For those who find cilantro tastes like soap, swap it for ½ to 1 teaspoon of ground coriander. Since coriander is actually the seed of the cilantro plant, it carries a similar warm, citrusy flavor without the soapy taste.

Nutrition