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Black bean and corn salad with mint garnish. limes to the side

Black Bean and Corn Salad Recipe


  • Author: Suzy Karadsheh
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6 to 8 1x

Description

This easy and bright black bean and corn salad with Pablano pepper, fresh mint, and lime will surprise your taste buds in the best way possible!


Scale

Ingredients

  • 2 ears corn, cleaned with no husks (or 1 1/2 cup cooked corn from canned or from frozen)
  • 1 medium poblano chile
  • 1 3/4 cups cooked black beans or from a can (rinsed if from can)
  • 1/2 cup grated coconut from frozen
  • 1/4 to 1/4 cup lightly packed mint leaves, chopped
  • 2 tbsp fresh lime juice
  • 1 cup cherry tomatoes, halved or quartered depending on size
  • 1 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • 1/2 tsp kosher salt

Instructions

  1. Cook the corn in the microwave and prepare it. If working with corn (no husk) on the cob, wet two paper towels and wring out excess water. Wrap each ear of corn in the moist paper towel and place on a dinner plate. Cook in the microwave for 5 minutes. Let cool briefly then carefully remove the paper towel. Cut each cob in half crosswise, then stand one half at a time on a cutting board, cut side down, and slice off the kernels. Transfer the corn kernels to a large mixing bowl.   (Alternatively, prepare 1 1/2 cups of corn from a can or cook from frozen according to package instructions.)
  2. Roast the pablano. Set the pablano pepper on the grates over a gas burner turned to high and use your tongs to turn the pepper until blackened in spots all over. (Alternatively, you can do this under the broiler). 
  3. Peel the roasted pablano and chop. Place roasted pablano in a bowl and cover plate, and let steam for 10 minutes. Uncover, and when cool enough to handle, use your fingers to slip off the blackened skin, then remove and discard the stem and seeds. Chop the roasted pablano into 1/2-inch pieces and add to the mixing bowl with the corn.
  4. Add the rest of the salad ingredients. Now add the black beans, coconut, mint, lime juice, tomatoes, olive oil and kosher salt. Toss to combine. Taste and adjust salt to your liking. Serve immediately!

Notes

  • Tip: This black bean salad is a cross between a hearty salad and a salsa. If you want to serve it more as a salsa, add 1 seeded and chopped jalapeno or serrano chile and serve with tortialla chips (for me, I’d do pita chips).
  • What to serve along? This makes a great fresh side next to grilled fish, salmon burgerslemon chicken, or even kabobs.
  • Can this black bean corn salad be served as a main vegan course? Yes! I cooked a cup of plain couscous and tossed with this salad to give it even more heft, adding a little more lime juice and extra virgin olive oil. You can do the same with quinoa!
  • Leftovers & Storage: Store any leftovers in the fridge in a tight-lid container for 2 to 3 days.
  • This recipe is adapted from Cool Beans (affiliate link) by Joe Yonan
  • Visit our online shop to browse quality Mediterranean ingredients including olive oils and spices. 
  • Category: Salad
  • Method: Tossed
  • Cuisine: South Western

Keywords: Black Black Bean and Corn Salad, Black Bean Salad, Corn Salad