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Black Bean and Corn Salad

February 7, 2009 · 9 Comments

Black bean and corn salad

After weeks and weeks of snow, ice and freezing temperatures, the sun’s decided to make a mid-winter appearance. It was a balmy 55 degrees today–in fact, I got a tan on my legs this morning when I went for my six-mile run. There’s nothing more invigorating than a run in mild temperatures, a slight breeze and a free day ahead of you.

Black bean and corn salad

Sunny days call for sunny lunches. A few days ago, I made this colorful black bean and corn salad as a side for tacos. Today, I turned the leftovers into a delicious light lunch–I made a burrito, of sorts, wrapping the salad in a whole wheat tortilla and eating it with some spicy salsa on the side.

Black bean and corn salad

The rainbow of colors in this dish makes me happy. Colorful dishes…they’re pretty to look at and good for you. Experts say that eating a variety of different colors does your body good, and I certainly felt that way when I ate these leftovers.

Recipe: Black Bean and Corn Salad

  • 1 tablespoon olive oil
  • Juice of one lime
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 15 oz. can black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 ripe avocado, cubed (not too mushy is best, if you want the avocado to retain some shape in the salad)
  • 1 small onion, diced
  • Handful of cilantro, chopped

In a bowl, whisk olive oil, lime juice, cumin salt and pepper until well combined. Add remaining ingredients and toss until beans and vegetables are thoroughly coated. Let salad stand for at least 30 minutes for corn to defrost and flavors to meld. Serve with additional cilantro, if desired.

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Tags: Ethnic Cuisine · Latin American · Salad · Sides · Vegetarian

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9 responses so far ↓

  • 1 caroline // Feb 8, 2009 at 8:32 am

    oooh that makes me very excited for the warm months ahead, tres spring!

  • 2 Michelle // Feb 8, 2009 at 11:20 am

    Wow, looks good and healthy! I should try it soon.

  • 3 dharmagirl // Feb 8, 2009 at 5:44 pm

    delicious and gorgeous!

  • 4 pinkstripes // Feb 8, 2009 at 6:56 pm

    Yum! This is definitely something I would make/eat.

  • 5 Kevin // Feb 9, 2009 at 11:40 am

    That salad looks really good!

  • 6 carolina // Feb 9, 2009 at 2:53 pm

    Yeah, I like to make dips like these and use them on top of everything: stews, salads, sandwiches, the works!
    Congrats on the 6 miles! I did mine yesterday in 70F weather! I was actually perspiring in the middle of winter. It just seem to keep getting hotter here. Keep having a great day!

  • 7 jd // Feb 9, 2009 at 5:29 pm

    Oooo! This looks perfect…

    I often eat a variation on this salad, myself. However, I’ve never tried it with green bell peppers – thanks for the idea!

    Your pics are stunning :)

  • 8 Savor the thyme // Feb 10, 2009 at 8:03 pm

    This looks like one of my favorite salads to make in the summer—oh, you are giving me spring fever.

  • 9 Joe Chapala // Feb 19, 2009 at 8:22 am

    That Black Bean and Corn Salad sure sounds good. I’ll have to try it.

    I love fish tacos. Maybe they’d be good together?

    My mouth is watering,

    Gracias!

    Joe Chapala
    Casa Preciosa Ajijic, Mexico

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