Looking for a fresh new salad for summertime get-togethers? This black bean and corn salsa salad is the perfect choice. Bursting with delicious flavors and textures, it makes a vibrant, tasty addition to any meal.

With just a few simple ingredients, this salad comes together in minutes. It’s customizable too – add your favorite fresh vegetables to make it your own. The bean and corn base provides protein to make it a satisfying vegetarian main.

A bright lime cilantro dressing brings the whole salad to life. Each crunchy bite is a flavorful celebration of summer. Take this festive bean salad to your next picnic, potluck or backyard barbecue. It’s sure to be a crowd-pleasing hit.

Keep reading for the easy recipe to make this colorful bean and corn confetti salad that everyone will enjoy.

Summer Salad Recipes with Corn and Black Beans

When summer rolls around, it’s time to take advantage of fresh, in-season produce like sweet corn and zucchini. This easy black bean and corn salsa salad celebrates summer flavors with a medley of chopped vegetables, beans, and a tangy lime dressing. It’s a versatile side or vegetarian main that’s perfect for potlucks, picnics, and backyard barbecues. Read on to learn how to make this crowd-pleasing salad!

Ingredients for Black Bean and Corn Salsa Salad

This salad comes together with a simple list of ingredients that can be tweaked based on preferences. Here’s what you’ll need:

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1 cup diced zucchini
  • 1/2 cup diced red bell pepper
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

How to Make Black Bean and Corn Salsa Salad

This easy salad comes together in just a few simple steps:

  1. In a large bowl, combine the black beans, corn, zucchini, bell pepper, red onion, cilantro, lime juice, olive oil, and cumin. Season with salt and black pepper to taste.
  2. Toss thoroughly to combine all ingredients and coat everything in the dressing.
  3. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
  4. Give it one more good toss before transferring to a serving dish.

And that’s it! With just a quick toss of fresh vegetables and beans in a tangy lime dressing, you have a bright, flavorful salsa salad ready to enjoy.

Black Bean and Corn Salad Serving Suggestions

This versatile salad can be served in many ways:

  • Scoop it onto plates as a side dish for grilled meats, fish, or chicken.
  • Serve it chilled as a light summer appetizer or potluck contribution.
  • Pile it on top of greens for a hearty salad.
  • Stuff it into tortillas or taco shells for a taco or wrap filling.
  • Top nachos with the salad for fun nacho bar.

With its bold flavors and colors, it’s a fantastic addition to a variety of meals. It also packs well for lunches and picnics.

Is it Salsa or a Salad?

With its mix of diced vegetables and beans tossed in a tangy lime dressing, this recipe straddles the line between “salsa” and “salad.” So is it considered one or the other?

While it contains many salsa ingredients like corn, beans, peppers, onions, and cilantro, the addition of zucchini and the fact that it’s served chilled or at room temperature make it lean more “salad.” But the name is flexible – call it whatever you’d like!

Tips and Tricks

Follow these tips for Black Bean and Corn Salsa Salad success:

  • Make it ahead – This salad holds up well in the fridge for 2-3 days. Make a big batch to have throughout the week.
  • Swap in more veggies – Try substituting or adding diced jicama, tomatoes, avocado, or leafy greens.
  • Make it spicy – For more heat, add a diced jalapeno or serrano pepper.
  • Top with protein – For a heartier salad, add shredded chicken, crumbled feta or cotija cheese.
  • Use fresh lime juice – Bottled lime juice works, but fresh squeezed juice takes the flavor up a notch.

Frequently Asked Questions

What kind of beans can I use?

Black beans are classic, but pinto, kidney, or cannellini beans also work well.

Can I make this salad gluten-free?

Yes, it is naturally gluten-free as long as you use certified gluten-free ingredients.

What dressing is used for this salad?

It’s an easy lime-cilantro dressing made with lime juice, olive oil, cumin, and cilantro.

How long does this bean salad last?

It will stay fresh in the refrigerator for 2-3 days. The flavors may intensify with time.

Can I prepare this salad ahead of time?

Absolutely! Make it 1-2 days in advance; just toss again before serving.

Myra Henry created the Keto Taco Salad blog to share my favorite delicious low-carb recipes without sacrificing flavor. when i started the keto diet 2 years ago, I discovered a love for making healthy Mexican dishes like keto taco salads. My blog features easy keto taco salad recipes and tips for keto success.

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