Corn and beans are a delicious combination, and when accompanied by lots of other flavorful and colorful vegetables, they shine.
This is a vibrant salad with warm spices and lots of crunch!
This little collection of beans, corn, vegetables, and spices can play many roles, so make a big batch and serve it differently at several meals. You can serve it atop a bed of arugula or lettuce and call it a meal. It is also delicious served in little butter lettuce or radicchio cups as a starter for dinner. Or, fill a summer roll, stuff a tortilla, add it to pasta, add it to rice, turn it into a frittata, or roll it up in a wrap.
You feel good just looking at this beautiful salad. Filled with vitamins and minerals, it is a nutritional star. One serving provides 6 grams of fiber, 6 grams of protein, all of your daily requirements for Vitamin C, and it is a good source of Vitamin A, calcium, iron, potassium, and all for around 200 calories!
Always make it your way
Mix up the vegetables with what you like, perhaps add a jalapeño pepper for a bit more heat, choose a different radish or onion, or even add some rice or quinoa. If the cherry tomatoes are not great at the market, use a whole tomato and just chop it up. If you have a perfect avocado on hand, throw that in as well! Black olives? Sun-dried tomato? If you like cilantro, swap it for the parsley. What have you got on hand? Just make sure to use the beans and corn.
Put everything together, and serve
Best of all, make this all in one bowl and serve!
The first time I made this, I was using up leftover beans and corn from another meal. I started adding a bunch of different vegetables, and sat down to lunch. After a couple of bites, I decided I’d better write down what I used before I forgot…
Black Bean and Corn Salad
1 tbsp. dark maple syrup
2 tbsp. extra virgin olive oil
1 tbsp. sherry vinegar
1/2 tsp. cumin
1/2 tsp. chili powder
Pinch of cinnamon, just a pinch
1 cup black beans
1 cup corn
1 small purple onion, diced
1 watermelon radish, diced
1/2 sweet orange or yellow pepper, diced
1 clove garlic, finely minced
10 cherry tomatoes, quartered
1 handful of parsley, diced
Hot sauce, optional
Salt and pepper to taste
Prep your vegetables. Chop your onion, radish, and pepper, mince your garlic, and slice your tomatoes.
In a large bowl, combine the syrup, olive oil, vinegar, cumin, chili powder, cinnamon, and hot sauce. Whisk together well.
If using canned black beans, rinse them before putting them in the bowl.
Place everything else in the bowl, toss well, then season with hot sauce and salt and pepper to your own taste.
Serve over arugula, or any other way you fancy!
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This looks like a perfect salad for us. I’m not keen on peppers so I’ll leave them out, maybe substituting celery– more for the crunch than the flavor.
Celery would be great!
One of my favorite salads to make in the summer for company. Even in the last few years, I’m shocked at how few people have enjoyed a bean-based salad! They’re so easy and so good! I make a lime dressing, only because my husband doesn’t like vinegar, and I have to be concerned for such things… but I love your vinaigrette!
Oh, I’m sure the lime would be perfect. The next time I make this with avocado, I’ll use lime juice for the acid, and perhaps the zest as well. And you are right about many people being unused to beans in salads. I love them!
Oh wow! That addition of watermelon radish, sound so perfect to me 😋😋
It added crunch and color!
Look at all that color! This looks and sounds delicious.
It is pretty to look at! Then, delicious to eat!
It’s so pretty!!
Thank you Jenna! I like making and eating pretty food!
colourful and healthy too!
It’s so very good for you!
Thank you! I like to eat the pretty!
This looks so good! I love all the colors, and black beans are one of my favorites. Pinned it to my Salad board! Can’t wait to try it!
Thanks! It is one of our favorites!
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