Best 6 Corn And Black Bean Salad With Basil Lime Vinaigrette Recipes

When looking for a light and refreshing summer salad to brighten up your table, corn and black bean salad with basil lime vinaigrette is an absolute delight. Not only is it packed with vibrant flavors and textures, but it's also incredibly simple to make and can be tailored to your personal tastes. Whether you prefer a zesty or a tangy dressing, this versatile recipe offers endless possibilities to explore. Get ready to embark on a culinary journey as we guide you through the steps to create the perfect corn and black bean salad, complemented by a flavorful basil lime vinaigrette that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

CORN AND BLACK BEAN SALAD

Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CORN SALAD WITH LIME VINAIGRETTE

Corn Salad with Lime Vinaigrette image

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Provided by Jen

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can whole kernel corn, drained
2 tomatoes, diced
1 avocado, diced
½ white onion, diced
1 jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g

GRILLED CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE

Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette image

A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from Food Network, the Giada Show. Hope you enjoy!

Provided by Scoutie

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaf
1 teaspoon ground cumin
1/3 cup extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

For the salad:
Preheat a gas or charcoal grill.
Peel back the corn husks. Remove the silks and replace the husks.
Soak the corn in cold water for 30 minutes.
Drain and place on the grill for 10 to 15 minutes.
Cool completely and remove the husks.
Using a sharp knife, remove the corn kernels.
In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette:
In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
Slowly add the oil, whisking constantly until the mixture thickens.
Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well.
Refrigerate for 1 hour, and toss again, before serving.

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE {GIADA} RECIPE - (4.1/5)

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE {giada} Recipe - (4.1/5) image

Provided by grinder

Number Of Ingredients 13

Ingredients

Salad:
2 ears fresh corn or 1 c. frozen corn, thawed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained, rinsed
1 red bell pepper, cut in 1/2" pieces
1 mango, peel, seed, cut in 1/2" pieces
Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar {1oz}
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil {2.5oz}
Kosher salt and fresh ground black pepper

Steps:

FOR THE SALAD: Preheat gas or charcoal grill. Peel back the corn husks. Remove silks and replace husks. Soak corn in cold water for 30 minutes. Drain and place on grill for 10-15 minutes. Cool completely and remove husks. Using a sharp knife, remove corn kernels. In a medium bowl, mix together grilled corn, black beans, garbanzo beans, bell pepper and mango. FOR THE VINAIGRETTE: In a small bowl, combine lime zest, lime juice, balsamic vinegar, basil and cumin. Slowly add oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour vinaigrette over salad and toss well. Refrigerate for 1 hour, and toss again, before serving

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
Serve at room temperature.

Tips:

Fresh ingredients: For optimal flavor and texture, use fresh corn and black beans.
Blanch the corn: Blanching the corn briefly in boiling water helps preserve its sweetness and crispness.
Rinse the black beans: Rinsing the black beans removes any excess starch and improves their flavor.
Use a flavorful vinaigrette: The basil-lime vinaigrette adds a delicious tangy and aromatic flavor to the salad.
Chill before serving: Chilling the salad for at least 30 minutes before serving allows the flavors to meld.

Conclusion:

This corn and black bean salad with basil-lime vinaigrette is a refreshing, flavorful, and healthy dish that's perfect for summer gatherings or as a light lunch or dinner. The combination of sweet corn, hearty black beans, crisp red onion, and fresh herbs tossed in a zesty vinaigrette creates a salad that's both satisfying and nutritious. With its vibrant colors and delicious taste, this salad is sure to be a hit at any occasion. So next time you're looking for a simple yet delicious salad recipe, give this corn and black bean salad a try!