Best 3 Black Beans And Corn Salad Recipes

Embark on a culinary journey with black beans and corn salad, a vibrant and flavorful dish that tantalizes taste buds. Discover a medley of textures and colors with every bite as you explore a symphony of flavors that blend the sweetness of corn with the hearty richness of black beans, all complemented by a refreshing zing of acidity. Whether you're seeking a light and healthy lunch option or a delectable side dish for your next backyard barbecue, this versatile salad is sure to impress. Let's delve into the world of black beans and corn salad, uncovering the secrets behind its irresistible charm.

Here are our top 3 tried and tested recipes!

COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN

Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

Nutrition Facts : Calories 432 g, Fat 15 g, Fiber 10 g, Protein 14 g

SOUTH-WEST SALAD WITH CORN AND BLACK BEANS

South-West Salad With Corn and Black Beans image

A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander.

Provided by Boomette

Categories Black Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

15 ounces black beans, drained
15 ounces corn kernels, drained
1/2 cup chickpeas, drained
1/2 cup frozen green pea, frozen (do not thaw them)
1/2 cup black olives, sliced
1 medium red bell pepper, diced
1/2 medium red onion, minced
1/2 cup jicama, diced (optional)
6 tablespoons red wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons Splenda granular
2 teaspoons garlic, crushed
3/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon dried red pepper
1/2 cup fresh coriander, chopped

Steps:

In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.

Nutrition Facts : Calories 194.2, Fat 6.9, SaturatedFat 1, Sodium 202.1, Carbohydrate 28.3, Fiber 6.8, Sugar 1.8, Protein 7

SHRIMP SALAD WITH CORN AND BLACK BEANS

Shrimp Salad with Corn and Black Beans image

I had this salad at Merrimans in Waimea, HI. It was delicious and this is my attempt to recreate it.

Provided by Vicki Butts (lazyme)

Categories Other Salads

Time 25m

Number Of Ingredients 12

Ingredients

1 1/2 Tbsp oil
1 lb shrimp
2 ears corn, cut from the cob
4 tsp ginger root, minced
1 Tbsp shallot, minced
1/4 c black beans, rinsed and drained
1 Tbsp butter
1/2 tsp sugar
1/2 c green onions, chopped
2 c mixed greens
1 tomato, cut into wedges
2 Tbsp cilantro, chopped

Steps:

1. Heat vegetable oil over medium-high heat. Add shrimp. Saute 2 minutes per side. Transfer to plate.
2. Add corn, ginger, garlic, and shallot. Saute 2 minutes. Return shrimp to skillet. Add black beans, butter and sugar. Stir until butter melts. Add onions. Toss well.
3. Season with salt and pepper. Divide greens among plates. Spoon shrimp mixture over. Garnish with tomatoes and cilantro.

Tips:

Choose the freshest ingredients possible. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different ingredients. There are many variations of black bean and corn salad, so feel free to add or omit ingredients to suit your taste.
Make sure to drain and rinse the black beans and corn before adding them to the salad. This will help to remove any excess starch or salt.
Chop the vegetables into small pieces. This will make them easier to eat and will help the flavors to meld together.
Use a light dressing. A heavy dressing will overwhelm the delicate flavors of the salad.
Serve the salad immediately. This will prevent the vegetables from wilting.

Conclusion:

Black bean and corn salad is a delicious, healthy, and versatile dish that can be enjoyed as a side dish, main course, or snack. With its fresh, vibrant flavors and simple ingredients, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy recipe, give this black bean and corn salad a try. You won't be disappointed!