Equipment
Ingredients
Salad
- 240 g corn, cooked
- 400 g black beans, rinsed and drained
- 240 g tomato, cored and diced
- 45 g red onion, peeled and finely diced
- 30 g cilantro, coarsely chopped
- ½ jalapeño, seeded and very finely chopped
Lime-Cilantro Dressing
- 30 ml lime juice, freshly squeezed
- 30 ml extra virgin olive oil
- 4 g fine sea salt
- 1 g freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 639 kcal
- Protein
- 33 g
- Carbohydrates
- 104 g
- Fat
- 13 g
- Fiber
- 24 g
- Sugar
- 11 g
- Sodium
- 545 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 2486 mg
- Calcium
- 182 mg
- Iron
- 7.5 mg
- Magnesium
- 269 mg
- Phosphorus
- 563 mg
- Zinc
- 5.4 mg
- Vitamin A
- 245 mcg
- Vitamin C
- 27 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 1.36 mg
- Riboflavin
- 0.32 mg
- Niacin
- 4.5 mg
- Folate
- 639 mcg
- Water
- 176 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the cooked corn, rinsed and drained black beans, diced tomato, diced red onion, chopped cilantro, and finely chopped jalapeño.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Allow the salad to stand for at least 30 minutes at room temperature to allow the flavors to meld. Toss again before serving.
Taste and adjust seasoning with salt and pepper as needed. Serve cold.
Chef's Notes
- For best results, use fresh, high-quality ingredients.
- This salad is a great make-ahead dish, but add the dressing just before serving to prevent it from becoming soggy.
- You can grill the corn before cutting it off the cob for a smoky flavor.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Not recommended. Serve cold.
Troubleshooting
Salad tastes bland
Cause:
Prevention:
Salad is too watery
Cause:
Prevention:
Cultural Context
This black bean and corn salad is a staple in many cuisines, particularly in Latin American and Tex-Mex cooking. It draws inspiration from the fresh, vibrant flavors of Mexican street corn (elote) and the hearty, earthy qualities of black beans, a fundamental ingredient in Mexican cuisine. It's a versatile dish enjoyed at picnics, barbecues, and as a healthy, flavorful side dish year-round.
