Black Bean and Corn Salad Recipe

I absolutely love this salad! It's incredibly delicious and so versatile. It's perfect on its own, but for a more filling meal, we like to grill some chicken breasts and serve it all on baked corn tortillas with lettuce for a fantastic tostada salad. The only adjustments we make to the original recipe are using finely diced purple onion instead of green onion and adding a bit more spice to the dressing. I'm not a huge fan of cilantro, but I believe it's essential to this salad. I simply chop it very finely and use a little less. The only downside is that this salad doesn't keep well as leftovers. While it still tastes good the next day, the lime and cilantro flavors don't hold up well in the fridge overnight and lose their freshness. It's definitely at its best on the day it's prepared.

Fantastic bean salad! I enhanced the flavor by increasing the amount of lime juice and garlic, adding a touch more salt, and cutting back on the oil. I also used equal parts corn and beans for a balanced mix. To prevent sogginess, I gently folded in the tomato and avocado at the end, after blending the dressing with the other components. A final toss right before serving ensured that the avocado and tomato were well coated. The result was absolutely delicious!

Here is the rewritten review: After reading the reviews, I decided to make this salad with a few adjustments. I used only 2 tablespoons of extra virgin olive oil and added half a cup of freshly squeezed lime juice to the mix. I also included two 19 oz cans of black beans and two cups of frozen peach and cream corn kernels. The result was absolutely delicious! I may have used a bit more cilantro, about 3/4 cup instead of the recommended half cup, and let it chill in the fridge for 6 to 8 hours before serving. The flavors were so fresh and perfect for a summer meal, it could easily be a lunch on its own. I appreciate the helpful comments that guided me through this recipe. While I haven't tried it with the original quantities, our preference for less oily salads and a love for lime juice made this version a hit. Thank you to Jen for sharing this recipe and to all who provided feedback. Enjoy!

The avocado tends to brown if the salad sits for too long. To prevent this, I recommend preparing the salad without the avocado in advance and adding it just before serving.

Fresh and fantastic! I grilled three ears of corn for 10 minutes until perfectly charred on all sides, then cut it off the cob. This simple step elevated the dish to a whole new level of flavor. I added half a tablespoon of smoked sea salt and a teaspoon of cumin to the dressing, along with some lime zest for a citrusy kick. We enjoyed this corn salsa with lime tortillas, but it's also great on chicken nachos, tacos, and fish tacos. Delicious and versatile!

Superb refreshing summer salad bursting with vibrant flavors. I heeded the advice to reduce the oil to 1/4 cup and opted for fresh cherry tomatoes, bell pepper, and cilantro from my own garden. The key is to not skimp on the lime juice, as it really enhances the dish. While I used to add avocado as suggested, this time I omitted it and found the salad to be even more delightful. Consider serving avocado slices on top if desired, but adjust the oil accordingly if including them.

My daughter followed the recipe exactly without checking the comments, and we both found that there was an excessive amount of olive oil. It should only have 1 to 2 tablespoons at most. We also had to add a significant extra amount of lime juice. The ingredients are good, but the recipe may need to be edited to correct the olive oil issue.

This recipe is absolutely delightful! I substituted kidney beans for black beans due to running out of them, and it turned out fantastic. I highly recommend giving it a try!

Fantastic blend of flavors and vibrant colors! This side salad without mayo is exceptional. I cut down on the oil by nearly half to lower the caloric content and fat. I prefer using 3-4 plum tomatoes in mine. I make the dressing in advance but mix it in right before serving. I like to serve the avocado on the side to prevent browning, which can take away from the salad's beautiful hues. It's absolutely delicious! Leftovers stay fresh for up to two days and can be enjoyed on their own or used as a topping. I usually drain off any excess liquid before using the leftovers.

I decided to make a scaled-down version of the salad using only half of each ingredient. After enjoying two servings, I can confidently say it was a delightful, tangy, and rejuvenating experience. The preparation was simple, and the fact that no cooking was involved made it even more enjoyable. I'm considering trying it with lemons instead of limes for a different twist next time.

Following recommendations from others, I made some adjustments to the recipe. I used 1/4 cup of olive oil and 1/2 cup of lime juice. Instead of scallions, I used a small amount of finely diced red onion, and I decided to skip the avocado. The fresh bi-color corn added just the right amount of sweetness, and the mini grape tomatoes from my patio garden were a perfect addition, adding a pop of color and freshness. The salad was a hit at our summer BBQ party, served alongside some delicious burgers.

Extremely quick to prepare! I included a sliced jalapeno for an extra kick and added heat. Ideal for a tailgating event as a side dish.

I had some leftovers from taco night, so I decided to get creative. I combined black beans, corn, chopped tomatoes, pico de gallo, green onions, red pepper, lime juice, oil, and salt. Served with chips, this meal turned my leftovers into a delicious new dish!

This dish was amazing! I enjoyed it on a corn tortilla topped with jalapeños and sour cream.

The recipe claims that the prep time is "25 minutes", but when I doubled the batch, it ended up taking me a whopping 2 hours!

Delish ❤️❤️

Here is the rewritten review: "So easy to make and delicious!"

I made this lovely salad a day in advance, following some helpful tips from reviews. I avoided adding tomatoes or avocado until serving, and I also cut back on the olive oil. The salad turned out quite delicious, but I was disappointed that the black beans were a bit mushy. I suspect it could be due to the brand I used. I will definitely make it again, but next time, I will save the black beans to add at the end, along with the avocado and tomato.

This salad looks very appetizing. It is so fresh and vibrant! I ended up using one and a half times the amount of dressing recommended.

I substituted cottage cheese for avocado and it turned out delicious.