Description
This festive, delicious, sweet corn salad recipe will brighten any meal! I often make it for our annual Memorial Day party because it looks beautiful and tastes like summer! Sweet corn and creamy black beans form the base of this salad and the bright flavors of tomatoes, peppers, and lime bring balance to the dish. A dash of cumin, a sprinkle of coriander and green onions add more layers of flavor.
Ingredients
2 cups frozen corn, par-boiled
1 cup black beans, rinsed and drained
1 bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
3 green onions, sliced
1 lime (1 tsp zest plus juice)
3/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon chili flakes
fresh cilantro leaves for garnish
Instructions
For the Corn Salad:
- Begin by par-boiling your corn by either method described above. Set aside to cool in the bowl you will use for the salad. I recently used fire-roasted corn in this recipe, so that is what is pictured here.
- Next rinse and drain the black beans. Add them to the bowl with the sweet corn.
- Dice the peppers and halve the cherry tomatoes. Alternatively, you can use one large tomato and dice it. Add the peppers and tomatoes to the bowl.
- Wash and slice the green onions. Reserve ½ for garnish but add the rest to the bowl.
For the Dressing:
- Pour ¼ cup olive oil into a small mixing bowl.
- Zest 1 teaspoon of zest from the lime into the bowl.
- Add the juice of the lime.
- Add the cumin, coriander, salt, and chili flakes.
- Whisk to combine.
Assemble the Corn Salad:
Pour half the dressing onto the corn salad and stir to combine. Refrigerate the salad for at least one hour, or until ready to serve. Just before serving, add the remaining dressing and the garnish of green onions, cilantro, and lime wedges.
Notes
I love adding ¼ cup sliced green olives in this recipe. They add a great salty flavor to the dish.
If you like things extra spicy, I highly recommend finely slicing a jalapeño or fresno chili and adding it to the top of the salad with the other garnishes.
- Prep Time: 15 minutes
- chilling time: 1 hour
- Cook Time: 2 minutes
