Corn and Black Bean Salad
This easy corn and black bean salad recipe makes a tasty side dish for any summer occasion. With fresh tomatoes, cotija cheese, lime, scallions, and cilantro, this corn salad is ready in about 15 minutes. It's the summer recipe you've been waiting for and is easily doubled for a crowd.
Servings: 4 people
Calories: 310kcal
Ingredients
- 2 1/2 cups corn kernels (cut from about 3 cobs if fresh, or a 16 ounce bag if frozen)
- 1/2 can (about 8 ounces) cooked black beans, drained and rinsed
- 1/2 pint ripe grape tomatoes
- 2 tablespoons minced shallot
- 3 ounces cotija cheese, plus more for garnish
- 2 scallions, green and light green parts
- 1/4 cup loosely-packed cilantro leaves (about 1/3 bunch)
- 1/2 ripe avocado
- 2 tablespoons good olive oil, divided
- 2 1/2 tablespoons red wine vinegar or fresh lime juice
- 1 teaspoon kosher salt, or to taste
- Fresh-ground black pepper
Instructions
- Preheat the broiler and prepare the corn. If using fresh corn, cut the kernels from each cob by laying the a cob of shucked corn flat on a cutting board. Then, use a sharp knife to cut the corn kernels off, one "side" at a time, rotating as you go. If using frozen corn, defrost according to package directions and drain well.
- Spread the kernels on a half-sheet pan and lightly toss with olive oil.Place the sheet pan on the top rack of the oven, about 3 inches from the broiler element. Check every minute or so, until the top of the kernels are toasted brown. Do not stir. Cool on the sheet pan for a few minutes before making the salad.Tip: This takes me about 3 to 4 minutes, but broilers can differ. Check often.
- Prepare the remaining ingredients: Rinse and drain the black beans. Halve the grape tomatoes. Mince the shallot. Crumble the cotija cheese. Thinly slice the scallions, and mince the cilantro. Halve the avocado. Remove the pit, scoop out the flesh, and cut into a large dice.PRO TIP: The best way to store the rest of the avocado is to lightly press it, face-down, on a flat dish. Avocados, like apple slices, will oxidize and turn brown if exposed to air. Try to use the remaining avocado within a day or so.PRO TIP #2: The tender top parts of the cilantro stem can be included with the leaves; don't go nuts thinking you have to pluck only leaves. The stems are completely edible and have a soft texture.
- In a large mixing bowl, combine the broiled corn, black beans, grape tomatoes, shallot, cotija cheese, scallions, cilantro, and avocado. Sprinkle in the remaining olive oil, the red wine vinegar or fresh lime juice, salt, and several turns of fresh-ground black pepper. Toss to combine. Taste for seasoning.Garnish with a little extra cotija cheese and maybe a couple of cilantro sprigs, and serve.
Notes
Substitutions and Additions
You can swap vinegar for fresh lime juice. You could also use 1/4 minced red onion in place of the shallot. If cotija cheese is not available, you can substitute queso fresco, crumbled feta cheese, or a grated Parmigiano-Reggiano cheese that has not been aged more than 12 months, preferably a little less.Fresh vs. Frozen Corn
Fresh corn is delicious, but you know what else tastes good? Frozen corn. Frozen corn is the ultimate no-fuss version. Just plunk a bag of defrosted corn onto a sheet pan, and broil. Don't feel a bit of guilt using frozen corn. Frozen corn is great. It works just as well.Storage and Making This Recipe in Advance
This corn and black bean salad will keep just fine in the fridge overnight, stored in an airtight container. Bring it to cool room temperature before serving, and give it a good stir and a fresh garnish of cheese or scallions on top.Nutrition
Calories: 310kcal | Carbohydrates: 34g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 833mg | Potassium: 638mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1002IU | Vitamin C: 18mg | Calcium: 133mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
